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Marry Me Shrimp and Orzo in a bowl.
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Marry Me Shrimp and Orzo

Marry Me Shrimp and Orzo is a creamy, one-skillet dinner with sautéed shrimp, tender orzo, and a rich sun-dried tomato sauce.
Course Main Course
Cuisine American
Keyword marry me shrimp and orzo
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Karen Gibson

Ingredients

For the shrimp:

  • 1 tablespoon oil from the jar of sun-dried tomatoes
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • a few grinds of black pepper
  • 1 pound medium-sized , raw shrimp, peeled, deveined, tails removed
  • juice from 1/2 lemon

For the orzo:

  • 1 tablespoon oil from the jar of sun-dried tomatoes , if needed
  • 1 small onion , diced
  • 1/4 cup chopped sun-dried tomatoes (oil-packed)
  • 1/4 cup diced jarred roasted red peppers
  • 1 tablespoon tomato paste
  • 4 cloves garlic , minced
  • 2 teaspoon dried Italian herb blend
  • 1/2 teaspoon red pepper flakes
  • 3 cups chicken or vegetable broth
  • 1 cup dried orzo

For the sauce:

  • 1/2 or 3/4 cup heavy cream
  • 1/3 cup finely grated parmigiano regianno
  • zest from one lemon
  • 1/4 cup parsley
  • 1 green onion , sliced thinly (for topping)

Instructions

Cook the shrimp:

  • Heat the oil in a large skillet over medium until the surface of the oil shimmers.
  • Toss the dried seasonings in a small bowl, then season the shrimp on both sides.
  • Add the shrimp to the hot skillet in a single layer, taking care not to crowd the pan so that the shrimp will sear rather than steam. Depending on the surface area of your pan, you might have to work in batches.
  • After 3 minutes, flip each shrimp using tongs or tweezers, and sear for another 3 minutes or until pink, plump, and opaque. Give a squeeze of two of the lemon over the shrimp and stir. Transfer the shrimp to a bowl or plate, and repeat with the next batch, if applicable.

Cook the orzo:

  • If the pan is dry, add another tablespoon of sun-dried tomato oil.
  • Add the onions, sun-dried tomatoes, and roasted red peppers to the pan and saute until the onions begin to soften.
  • Mix in the tomato paste, garlic, Italian herb blend, and red pepper flakes.
  • Raise the heat to medium-high and pour in the broth, stirring well.
  • When the broth is bubbling, add the orzo and reduce heat to maintain an active simmer. Stir the orzo so it’s evenly distributed in the pan, and ensure it’s completely covered by liquid.
  • Cook the orzo for the amount of time indicated on the package directions (it can vary by brand and the size of the individual orzo pieces. I used a larger cut of orzo, and it takes about 12 minutes). Using a flat-edged spatula, stir the orzo every couple of minutes to keep it from sticking to the bottom of the pan. Run the blade along the pan surface to ensure nothing’s stuck. This phase is finished when you can drag a spatula across the bottom of the pan and leave a cleared trail.

Pull it all together:

  • At the end of cooking, pour in the heavy cream, and sprinkle with the cheese, lemon zest and parsley. Return the shrimp to the pan, folding it gently into the orzo. Allow everything to rest for a few minutes to heat through. Taste and adjust the salt and pepper as needed.