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Shrimp Orzo (30 minute, one-pan meal)

This dish is almost like risotto, but easier and quicker to make.
So much flavor
You could easily substitute 1 lb. chicken (cut up in pieces)

Ingredients

Shrimp

  • 1 t. smoked paprika
  • 1/2 t. Italian seasoning (thyme, basil, oregano, rosemary)
  • 1/4 t. salt
  • 1/4 t. black pepper
  • 1 lb. raw shrimp large (or medium), peeled, and deveined
  • 5 cloves garlic, minced
  • 2 Tbls. olive oil

Orzo & Sauce

  • 1/3 c. sun-dried tomatoes chopped
  • 1 c. orzo uncooked
  • 1 Tbls. olive oil
  • 2 c. chicken stock (Kitchen Basics)
  • 1/4 t. salt
  • 4 oz. fresh baby spinach
  • 14 oz. artichoke hearts, drained and chopped (about 1 cup) – marinated artichokes are fine
  • 1 c. heavy cream
  • salt and pepper

Instructions

Shrimp: This recipe uses 1 lb. of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. You can also use medium-size instead.

Rinse and dry shrimp. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic; cook for about 2 minutes per side.

Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.

Orzo & Sauce: To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 7-9 minutes (according to orzo package), occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.
Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.

Season with salt and pepper and more smoked paprika, if desired.

NOTE: Serves 4