Best Tuscan Shrimp Orzo with Sun-Dried Tomatoes

Finding a weeknight dinner that feels special enough for company but easy enough for a Tuesday night can feel impossible. Between work, errands, and everything else on your plate, who has time to slave over a complicated meal? And let’s be honest, when dinnertime rolls around and everyone’s hungry, the last thing you want is a recipe with a million steps.

That’s exactly why this Tuscan shrimp orzo is about to become your new best friend. It comes together in one pot, takes less than 30 minutes from start to finish, and tastes like something you’d order at your favorite Italian restaurant. The creamy sauce, tender shrimp, and sun-dried tomatoes make it feel fancy, but the prep work is so simple you could practically make it with your eyes closed.

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What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use medium to large shrimp, somewhere in the 26-30 or 31-40 count per pound range. You can buy them either peeled and deveined or do it yourself at home – pre-peeled will save you time, but whole shrimp are often fresher and less expensive. Fresh or frozen shrimp both work great here, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway. If you’re using frozen shrimp, just thaw them in the fridge overnight or run them under cold water for a few minutes before cooking.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: You can easily swap shrimp for chicken breast cut into bite-sized pieces or even scallops. If using chicken, make sure to cook it a bit longer until it reaches 165°F internally.
• Orzo: While orzo gives this dish its signature texture, you can use other small pastas like ditalini, acini di pepe, or even broken-up angel hair. Keep the orzo though if you want that authentic risotto-like consistency – it’s really what makes this dish special.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, cherry tomatoes halved work well. You’ll lose some of that concentrated flavor, but it’ll still taste great. You can also use roasted red peppers for a different twist.
• Cream: Heavy cream works best here, but you can use half-and-half if that’s what you have. The sauce will be a bit thinner, so you might want to let it simmer a minute or two longer to thicken up.
• Chicken stock: Vegetable stock works just fine as a substitute. You can also use water with a bouillon cube if you’re in a pinch.
• Artichoke hearts: Not a fan of artichokes? Try mushrooms or zucchini instead. Just add them at the same time you would the artichokes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the shrimp, which turns them rubbery and tough – pull them from the pan as soon as they turn pink and opaque, since they’ll cook more when you add them back at the end.

Another common error is not stirring the orzo frequently enough while it simmers, which can cause it to stick to the bottom of the pan and burn, so give it a good stir every couple of minutes.

To avoid a watery sauce, make sure your orzo has absorbed most of the chicken stock before adding the cream, and if it looks too thick, you can always thin it out with a splash of pasta water or extra stock.

Don’t add the spinach too early or it’ll turn brown and mushy – toss it in right before serving so it just wilts into the creamy sauce while keeping its color.

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What to Serve With Tuscan Shrimp Orzo?

This dish is pretty filling on its own since it’s got pasta, shrimp, and veggies all in one pan, but I love serving it with some warm garlic bread or focaccia on the side for soaking up that creamy sauce. A simple arugula salad with lemon vinaigrette is a nice way to add some freshness and cut through the richness of the cream. If you want to make it more of a feast, roasted asparagus or broccolini seasoned with garlic and olive oil would be perfect alongside. You could also serve it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to round out the meal.

Storage Instructions

Store: Keep your leftover Tuscan shrimp orzo in an airtight container in the fridge for up to 3 days. The orzo will soak up some of the sauce as it sits, so you might want to add a splash of chicken stock or cream when reheating to loosen it back up.

Freeze: I don’t recommend freezing this one since shrimp and cream-based sauces can get a bit grainy and the texture changes quite a bit. It’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently on the stovetop over medium-low heat with a little extra chicken stock or cream to bring back that creamy consistency. You can also microwave it in 30-second intervals, stirring in between, but the stovetop method keeps the shrimp from getting rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 70-80 g
• Fat: 75-90 g
• Carbohydrates: 105-120 g

Ingredients

For the shrimp:

• 1 lb shrimp (peeled and deveined, tail-on for presentation)
• 1.5 tsp paprika
• 0.5 tsp italian seasoning
• 0.25 tsp salt
• 0.25 tsp pepper
• 6 garlic cloves (freshly minced for best flavor)
• 2 tbsp olive oil (I prefer Filippio Berio Extra Virgin)
• 0.5 tsp onion powder

For the orzo and sauce:

• 1 cup orzo
• 0.33 cup sun-dried tomatoes (thinly sliced into 1/4-inch strips)
• 2 cups chicken stock (I always use Swanson for the best salt balance)
• 0.25 tsp salt
• 14 oz artichoke hearts (drained and quartered into bite-size pieces)
• 4 oz spinach
• 1 cup cream (heavy cream is best for a thick, velvety sauce)
• salt to taste
• pepper to taste
• 0.25 tsp red pepper flakes

Step 1: Prepare Mise en Place and Season the Shrimp

• 1 lb shrimp
• 6 garlic cloves
• 0.33 cup sun-dried tomatoes
• 14 oz artichoke hearts
• 4 oz spinach
• 1.5 tsp paprika
• 0.5 tsp italian seasoning
• 0.5 tsp onion powder
• 0.25 tsp salt
• 0.25 tsp pepper

Mince the garlic cloves finely and set aside.

Thinly slice the sun-dried tomatoes into 1/4-inch strips and set aside.

Drain and quarter the artichoke hearts into bite-sized pieces, and roughly chop the spinach.

In a small bowl, combine paprika, Italian seasoning, onion powder, salt, and pepper—this seasoning blend will be used to coat the shrimp.

Pat the shrimp dry with paper towels, then toss them with the seasoning mixture, ensuring each piece is evenly coated.

This dry coating will help the shrimp develop a flavorful crust when seared.

Step 2: Sear the Shrimp and Infuse with Garlic

• 2 tbsp olive oil
• seasoned shrimp from Step 1
• minced garlic from Step 1

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Once hot, add the seasoned shrimp in a single layer and sear for about 2 minutes per side without moving them around—this creates a golden crust and develops flavor.

During the last 30 seconds of cooking, add the minced garlic to the pan so it becomes fragrant but doesn’t burn.

Transfer the cooked shrimp to a clean plate and set aside.

I find that letting the shrimp rest briefly prevents them from overcooking when we add them back to the pan later.

Step 3: Toast the Orzo and Build the Pasta Base

• sun-dried tomatoes from Step 1
• 1 cup orzo

In the same skillet (there should be flavorful browned bits on the bottom), add the sun-dried tomatoes and uncooked orzo.

Stir constantly for about 2 minutes to toast the orzo lightly—this adds a subtle nutty flavor and prevents the pasta from becoming mushy later.

The sun-dried tomatoes will release their oils and infuse the orzo with their concentrated tomato flavor.

Step 4: Simmer the Orzo to Tender Perfection

• 2 cups chicken stock
• 0.25 tsp salt

Pour the chicken stock into the skillet and bring it to a boil, then immediately reduce heat to a gentle simmer.

Add the salt and stir occasionally for 5-10 minutes, until the orzo is tender and has absorbed most of the liquid—the pasta should be creamy but not soupy.

The exact timing depends on your stove, so taste a piece of orzo around the 5-minute mark to check for doneness.

Step 5: Create a Creamy Sauce with Vegetables

• 1 cup cream
• artichoke hearts from Step 1
• spinach from Step 1
• cooked shrimp from Step 2

Reduce the heat to medium-low and stir in the heavy cream, then gently fold in the artichoke hearts and spinach until the spinach is wilted and the artichokes are heated through, about 1-2 minutes.

The cream will combine with the starchy pasta water to create a silky, velvety sauce.

Pour in the cooked shrimp from Step 2 and the any accumulated juices from the plate, then simmer everything together for 2 minutes to allow the shrimp to warm through without overcooking.

Step 6: Season and Finish

• salt to taste
• pepper to taste
• 0.25 tsp red pepper flakes

Taste the dish and adjust the seasoning with additional salt, pepper, and red pepper flakes to your preference.

The red pepper flakes add a subtle heat that complements the sweetness of the sun-dried tomatoes and the richness of the cream.

Serve immediately in shallow bowls, making sure each portion has a good mix of shrimp, orzo, and creamy sauce.

Best Tuscan Shrimp Orzo with Sun-Dried Tomatoes

Delicious Best Tuscan Shrimp Orzo with Sun-Dried Tomatoes recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1550 kcal

Ingredients

  

For the shrimp::

• 1 lb shrimp (peeled and deveined, tail-on for presentation)
• 1.5 tsp paprika
• 0.5 tsp italian seasoning
• 0.25 tsp salt
• 0.25 tsp pepper
• 6 garlic cloves (freshly minced for best flavor)
• 2 tbsp olive oil (I prefer Filippio Berio Extra Virgin)
• 0.5 tsp onion powder

For the orzo and sauce::

• 1 cup orzo
• 0.33 cup sun-dried tomatoes (thinly sliced into 1/4-inch strips)
• 2 cups chicken stock (I always use Swanson for the best salt balance)
• 0.25 tsp salt
• 14 oz artichoke hearts (drained and quartered into bite-size pieces)
• 4 oz spinach
• 1 cup cream (heavy cream is best for a thick, velvety sauce)
• salt to taste
• pepper to taste
• 0.25 tsp red pepper flakes

Instructions

 

• Mince the garlic cloves finely and set aside. Thinly slice the sun-dried tomatoes into 1/4-inch strips and set aside. Drain and quarter the artichoke hearts into bite-sized pieces, and roughly chop the spinach. In a small bowl, combine paprika, Italian seasoning, onion powder, salt, and pepper—this seasoning blend will be used to coat the shrimp. Pat the shrimp dry with paper towels, then toss them with the seasoning mixture, ensuring each piece is evenly coated. This dry coating will help the shrimp develop a flavorful crust when seared.
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Once hot, add the seasoned shrimp in a single layer and sear for about 2 minutes per side without moving them around—this creates a golden crust and develops flavor. During the last 30 seconds of cooking, add the minced garlic to the pan so it becomes fragrant but doesn't burn. Transfer the cooked shrimp to a clean plate and set aside. I find that letting the shrimp rest briefly prevents them from overcooking when we add them back to the pan later.
• In the same skillet (there should be flavorful browned bits on the bottom), add the sun-dried tomatoes and uncooked orzo. Stir constantly for about 2 minutes to toast the orzo lightly—this adds a subtle nutty flavor and prevents the pasta from becoming mushy later. The sun-dried tomatoes will release their oils and infuse the orzo with their concentrated tomato flavor.
• Pour the chicken stock into the skillet and bring it to a boil, then immediately reduce heat to a gentle simmer. Add the salt and stir occasionally for 5-10 minutes, until the orzo is tender and has absorbed most of the liquid—the pasta should be creamy but not soupy. The exact timing depends on your stove, so taste a piece of orzo around the 5-minute mark to check for doneness.
• Reduce the heat to medium-low and stir in the heavy cream, then gently fold in the artichoke hearts and spinach until the spinach is wilted and the artichokes are heated through, about 1-2 minutes. The cream will combine with the starchy pasta water to create a silky, velvety sauce. Pour in the cooked shrimp from Step 2 and the any accumulated juices from the plate, then simmer everything together for 2 minutes to allow the shrimp to warm through without overcooking.
• Taste the dish and adjust the seasoning with additional salt, pepper, and red pepper flakes to your preference. The red pepper flakes add a subtle heat that complements the sweetness of the sun-dried tomatoes and the richness of the cream. Serve immediately in shallow bowls, making sure each portion has a good mix of shrimp, orzo, and creamy sauce.