One-Pot Creamy Tuscan Shrimp and Orzo

Prep: 20 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

The only things that remain constant from week to week in my house are the full schedules and the dinners made from shrimp and pasta. Petite pasta shapes, like orzo, and tender shrimp can be flavored in dozens of ways (my favorites include smoky Cajun-style and springy lemon and fennel-seasoned) and cook in minutes. That means that no matter how busy my afternoons and evenings are, I can always rely on a nourishing and flavorful home-cooked meal.

Ingredients

1 medium yellow onion
2 cloves garlic
1/2 cup oil-packed sun-dried tomatoes, drained
1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated), plus more for serving
1 pound raw large shrimp (16 to 20 per pound), peeled and deveined and thawed if frozen
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 pound dried orzo pasta (about 2 1/2 cups)
2 teaspoons dried Italian seasoning
1/2 teaspoon freshly ground black pepper
3 cups low-sodium chicken or vegetable broth
2 cups whole or 2% milk
5 ounces baby spinach (about 5 packed cups)

Instructions

Dice 1 medium yellow onion (about 1 1/2 cups). Mince 2 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.
Pat 1 pound raw large peeled and deveined shrimp dry with paper towels and season all over with 1/2 teaspoon of the kosher salt.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add the onion and sauté, stirring often, until softened, 2 to 4 minutes. Add the garlic, sun-dried tomatoes, 1 pound dried orzo pasta, 2 teaspoons dried Italian seasoning, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Cook until the garlic is fragrant, about 1 minute.
Add 3 cups low-sodium chicken or vegetable broth and 2 cups whole or 2% milk, and stir to combine. Bring to a boil. Reduce the heat as needed to maintain a rapid simmer and cook, stirring constantly so that the orzo doesn't stick, for 5 minutes.
Add the shrimp, Parmesan, and 5 ounces baby spinach. Cook, stirring occasionally, until the orzo is al dente and the shrimp are just cooked through and opaque, 2 to 3 minutes more. Taste and season with more kosher salt and black pepper as needed. Garnish with more Parmesan cheese if desired.