Name: Tuscan Shrimp Orzo with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired / Tuscan
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 cup orzo pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; ¼ cup sun-dried tomatoes, chopped; 2 cups baby spinach; 2½ cups chicken or vegetable broth; ½ cup heavy cream; ½ cup grated Parmesan cheese; 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional); Salt and black pepper, to taste; 1 tbsp lemon juice; Fresh basil or parsley, for garnish

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Tuscan shrimp orzo with spinach is one of my favorite quick yet elegant meals to make when I’m craving something creamy, flavorful, and comforting. I love how the tender orzo soaks up all the rich, garlicky sauce, while the juicy shrimp and fresh spinach bring brightness and balance. It’s a simple one-pan dish that tastes like something straight from a cozy Italian kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s both easy and indulgent. The orzo cooks right in the same pan, so it absorbs all the flavor from the garlic, broth, and shrimp. The sun-dried tomatoes, cream, and Parmesan create a luscious Tuscan-style sauce that feels fancy without any fuss. It’s the perfect weeknight dinner — fast to make, minimal cleanup, and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Orzo pasta
Olive oil
Garlic, minced
Onion, finely chopped
Sun-dried tomatoes, chopped
Baby spinach
Chicken or vegetable broth
Heavy cream
Grated Parmesan cheese
Italian seasoning
Red pepper flakes (optional)
Salt and black pepper
Lemon juice
Fresh basil or parsley (for garnish)

Directions

I start by heating olive oil in a large skillet over medium heat.
I season the shrimp with salt, pepper, and a pinch of red pepper flakes, then cook them for about 2–3 minutes per side until pink and opaque. I remove them from the pan and set them aside.
In the same pan, I add a bit more olive oil and sauté the chopped onion and garlic until fragrant and golden.
I stir in the orzo and toast it for about 1 minute to bring out its nutty flavor.
I pour in the broth, bring it to a gentle simmer, and cook until the orzo is tender, about 8–10 minutes, stirring occasionally.
Once the orzo is cooked, I stir in the cream, sun-dried tomatoes, and Parmesan until the sauce becomes creamy.
I add the spinach and let it wilt before returning the shrimp to the pan.
I finish it off with a squeeze of lemon juice and a sprinkle of fresh basil or parsley.
I serve it warm, with extra Parmesan on top.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prep and 20 minutes to cook, making it a 30-minute meal that’s perfect for busy nights.

Variations

Sometimes I swap shrimp for chicken or scallops when I want something different. For a lighter version, I use half-and-half instead of heavy cream. I’ve also added roasted cherry tomatoes or mushrooms for extra depth. If I’m craving a bit of spice, I toss in more red pepper flakes or even a touch of Cajun seasoning.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or cream to loosen the sauce and warm it gently on the stovetop or in the microwave. I don’t recommend freezing it since the creamy sauce can separate, but it’s so good that leftovers rarely last that long.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp — I just thaw them completely and pat them dry before cooking so they sear nicely.

What can I use instead of orzo?

I sometimes use small pasta shapes like ditalini or even couscous, though the texture of orzo works best for soaking up the sauce.

Can I make it dairy-free?

Yes, I use coconut cream and nutritional yeast or vegan Parmesan for a dairy-free version that’s still creamy and flavorful.

How do I keep the shrimp from overcooking?

I cook them just until they turn pink and curl into a C shape — if they curl tightly into an O, they’re overcooked.

Can I add wine to the sauce?

Absolutely. I love adding a splash of white wine after sautéing the garlic and onions to deglaze the pan — it adds depth and a subtle tang.

Conclusion

Tuscan shrimp orzo with spinach is the kind of meal I make when I want something that feels comforting but not heavy. I love how the creamy sauce, juicy shrimp, and tender orzo all come together in one pan with so much flavor. It’s quick, hearty, and beautiful enough to serve to guests — truly a recipe I come back to again and again.