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To make Creamy Sun Dried Tomato Shrimp Orzo, you will need: - 1 cup orzo pasta - 1 pound shrimp, peeled and deveined - 1 cup sun-dried tomatoes, chopped (in oil) - 1 cup heavy cream - 1 cup chicken broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon paprika - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish If you run out of something, don’t worry! Here are some easy swaps: - If you lack orzo, use any small pasta, like ditalini or macaroni. - For shrimp, you can use cooked chicken or even firm tofu. - If you want a lighter dish, swap heavy cream with half-and-half or coconut milk. - Instead of Parmesan, try a dairy-free cheese or nutritional yeast for flavor. When it comes to shrimp, fresh is best! Look for shrimp that is: - Wild-caught: It often tastes better and is more sustainable. - Peeled and deveined: This saves you time in the kitchen. - Large or jumbo: Bigger shrimp provide a nice bite and flavor. Make sure the shrimp is pink and firm to the touch. This tells you it's fresh and ready for your dish! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add 1 cup of orzo pasta. Cook it according to the package directions until it's al dente. This usually takes about 8-10 minutes. When done, drain the orzo and set it aside. It should have a nice firm bite. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté for about 3-4 minutes. You want it to turn soft and translucent. Then, add 2 cloves of minced garlic and cook for another 1-2 minutes. This step adds a great aroma. Now, add 1 pound of peeled and deveined shrimp. Season them with salt, pepper, 1 teaspoon paprika, and 1/2 teaspoon red pepper flakes if you like some heat. Cook for about 3-4 minutes until the shrimp turn pink. Once cooked, remove them from the skillet and set aside. In the same skillet, add 1 cup of chopped sun-dried tomatoes and 1 cup of chicken broth. Bring this mixture to a simmer. Next, pour in 1 cup of heavy cream and stir well. Let it simmer for 3-5 minutes, which will help thicken the sauce. After that, stir in the cooked orzo, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of dried basil. Mix everything until the cheese melts and coats the orzo. Finally, return the shrimp to the skillet and gently fold them in. Taste and adjust the seasoning with salt and pepper. Remove from heat and let it sit for a minute before serving. To get that rich and creamy texture, you must use heavy cream. This cream thickens well and gives a smooth mouthfeel. Stir the cream into your sauce gently. Let it simmer for a few minutes. This helps the flavors mix and the sauce thicken. If it seems too thick, add a splash of chicken broth. This keeps it creamy but not too heavy. Sun-dried tomatoes pack a punch in flavor. Use ones packed in oil for added taste. Add fresh garlic for a sharp kick. Mixing in dried basil and paprika also boosts the dish's taste. If you love spice, try adding red pepper flakes. They add warmth without being too hot. Always taste your dish while cooking. Adjust salt and pepper to suit your taste. One common mistake is overcooking the shrimp. Shrimp should be pink and firm in texture. If they turn rubbery, you cooked them too long. Another mistake is adding too much liquid to the sauce. Start with the heavy cream and chicken broth. If the sauce looks watery, let it simmer longer. Lastly, don’t skip the Parmesan cheese. It adds depth and creaminess to the dish. Pro Tips Fresh Ingredients: Use fresh shrimp and high-quality sun-dried tomatoes for the best flavor. Fresh ingredients can elevate the dish significantly. Cook Shrimp Properly: Avoid overcooking the shrimp; they should be pink and slightly firm to the touch. Overcooked shrimp become rubbery. Customize Spice Levels: Adjust the amount of red pepper flakes based on your heat preference. Start with a small amount and increase as needed. Let It Rest: Allow the dish to sit for a minute after cooking before serving. This helps the flavors meld together beautifully. {{image_2}} You can boost the health of your creamy sun-dried tomato shrimp orzo by adding veggies. Spinach is a great choice. It wilts down nicely and adds color. You can also use cherry tomatoes or zucchini. Just chop them up and toss them in when you add the shrimp. They cook quickly and add flavor and nutrition. If shrimp isn’t your thing, try chicken or tofu. For chicken, use boneless, skinless thighs or breasts. Cut them into bite-sized pieces, then cook them like the shrimp. If you prefer tofu, use firm or extra-firm tofu. Press it first to remove excess water, then cube it. Sauté it until it’s golden and crispy before mixing it into the dish. To make this dish lighter or dairy-free, swap heavy cream for coconut milk or a nut milk. These options still give you a creamy texture but reduce calories. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps the dish tasty and friendly for those who avoid dairy. To keep your creamy sun-dried tomato shrimp orzo fresh, let it cool first. Then, place it in an airtight container. This helps lock in the flavor and moisture. Store it in the fridge for up to three days. Make sure to label your container with the date. This way, you know when it was made! When you're ready to eat, you can reheat the orzo in a few ways. The best method is on the stove. Add your leftovers to a skillet with a splash of chicken broth or cream. Heat over medium heat and stir until warm. You can also use the microwave. Place your orzo in a microwave-safe bowl. Cover it loosely and heat in 30-second intervals, stirring in between. If you want to save some orzo for later, freezing is a great option! First, let the dish cool completely. Then, transfer it to a freezer-safe container. It will last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Keep in mind that the texture may change slightly after freezing. Yes, you can use other pasta types. Try penne or fusilli for a fun twist. Each pasta offers a unique shape and texture. Just cook it according to the package instructions. Keep in mind, orzo gives a creamy, risotto-like feel. Adjust the cooking time if you choose a different pasta. For a lighter option, use half-and-half or whole milk. You can also use coconut milk for a dairy-free choice. If you want a thicker sauce, blend silken tofu with a bit of water. Each substitute will change the flavor slightly, so pick one that fits your taste. This creamy shrimp orzo lasts about three days in the fridge. Store it in an airtight container to keep it fresh. Before eating, check for any off smells. Reheat it gently on the stove or in the microwave, adding a splash of broth to revive the creaminess. This blog post covered a lot of helpful tips for making shrimp orzo. We talked about the right ingredients, how to cook them, and ways to make your dish even better. You can use swaps like chicken or tofu and add veggies for a boost. Storing leftovers and reheating them properly keeps your meal fresh. By following these easy steps, you’ll create a tasty dish that your family will love. Enjoy your cooking adventure and have fun experimenting with flavors!

Creamy Sun Dried Tomato Shrimp Orzo

A delicious and creamy shrimp orzo dish with sun-dried tomatoes and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 1 pound shrimp, peeled and deveined
  • 1 cup sun-dried tomatoes, chopped (in oil)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 0.5 teaspoon red pepper flakes (optional)
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the shrimp to the skillet and season with salt, pepper, paprika, and red pepper flakes. Cook for about 3-4 minutes until shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the sun-dried tomatoes and chicken broth, bringing it to a simmer.
  • Pour in the heavy cream and stir to combine. Let it simmer for 3-5 minutes to thicken slightly.
  • Stir in the cooked orzo, Parmesan cheese, and dried basil. Mix well until the cheese melts and the orzo is fully coated in the creamy sauce.
  • Return the shrimp to the skillet and gently fold them into the orzo mixture. Adjust seasoning with salt and pepper if needed.
  • Remove from heat and let sit for a minute before serving.

Notes

Serve the creamy shrimp orzo in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for a touch of elegance.
Keyword creamy, orzo, pasta, shrimp, sun-dried tomatoes