One Pot Marry Me Shrimp and Orzo Pasta

There’s something magical about a dish that’s not only delicious but also has a story to tell. My One Pot Marry Me Shrimp and Orzo Pasta is exactly that kind of recipe – it’s the meal you serve when you want to impress someone special without spending hours in the kitchen.

This Mediterranean-inspired dish combines plump, succulent shrimp with creamy orzo pasta, all bathed in a rich tomato sauce infused with garlic, herbs, and a touch of cream. The best part? It all comes together in just one pot, meaning less cleanup and more time to enjoy your evening with that special someone.

Why You’ll Love This

• One-pot wonder – everything cooks in a single pan for minimal cleanup
• Ready in about 45 minutes from start to finish
• Creamy, satisfying texture with perfectly cooked orzo and tender shrimp
• Impressive enough for date night but easy enough for weeknight dinners
• Leftovers (if you have any!) taste even better the next day

Ingredients

• 1 pound shrimp, peeled and deveined, thawed if frozen
• 2 tablespoons sun-dried tomato oil (reserved from jar)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red chili pepper flakes
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 8 ounces orzo pasta (about 2 cups uncooked)
• 1 teaspoon Italian seasoning
• 1/2 cup sun-dried tomatoes, drained and julienned
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese, freshly grated
• 2 cups baby spinach, packed
• Fresh parsley or basil leaves, minced or sliced, for garnish

Instructions

1. In a medium bowl, toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside on a plate. If the shrimp have released any water into the pan, pour it off and quickly wipe the pan dry with a paper towel.
2. Return the skillet to medium heat and add the butter. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
3. Add the chicken broth, heavy cream, orzo pasta, Italian seasoning, sun-dried tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for approximately 10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
4. Once the orzo is tender, remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Add the baby spinach and stir until it wilts into the pasta, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
5. Gently fold the cooked shrimp back into the orzo mixture, allowing them to warm through for about 1 minute. Garnish with minced fresh parsley or sliced basil leaves. Serve immediately in shallow bowls while hot, with additional Parmesan cheese on the side if desired.

Tips & Variations

• For a lighter version, substitute half-and-half or whole milk for the heavy cream
• Add a handful of baby spinach or arugula in the final step for extra color and nutrition
• Try with chicken or scallops instead of shrimp for a different protein option
• Make it spicier by increasing the red pepper flakes or adding a dash of cayenne
• For a more intense flavor, add 1/4 cup of white wine after sautéing the vegetables
• To make ahead, prepare everything except the shrimp and reheat gently, adding the cooked shrimp at the last minute

Serving Suggestions

This creamy shrimp and orzo dish is practically a complete meal on its own, but a simple side salad with a light vinaigrette makes the perfect accompaniment. For a special occasion, start with bruschetta or garlic bread and serve with a chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.

For a beautiful presentation, serve in shallow bowls with a sprinkle of additional fresh herbs, a twist of black pepper, and those essential lemon wedges for squeezing over the top just before eating.

Notes

• The orzo will continue to absorb liquid as it sits, so the dish is best served immediately
• Store leftovers in an airtight container in the refrigerator for up to 2 days
• When reheating, add a splash of broth or cream to loosen the sauce
• The shrimp is done when it turns pink and opaque – be careful not to overcook!

FAQs

Can I use frozen shrimp? Yes! Just make sure to thaw completely and pat dry before cooking to prevent excess water in your dish.

What can I substitute for orzo? Small pasta shapes like ditalini or small shells work well, though cooking times may vary slightly.

Is this dish spicy? As written, it has just a hint of heat from the red pepper flakes. You can omit them entirely for a mild version or double for more kick.

Can I make this dairy-free? Absolutely! Skip the cream and cheese, using coconut milk and nutritional yeast instead for a similar creamy texture and savory flavor.

One Pot Marry Me Shrimp and Orzo Pasta

Recipe by Feel Tasty

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There’s something magical about a dish that’s not only delicious but also has a story to tell. My One Pot Marry Me Shrimp and Orzo Pasta is exactly that kind…

Servings4

Prep10 min

Cook25 min

Calories547 kcal

Ingredients

• 1 pound shrimp, peeled and deveined, thawed if frozen
• 2 tablespoons sun-dried tomato oil (reserved from jar)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red chili pepper flakes
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 8 ounces orzo pasta (about 2 cups uncooked)
• 1 teaspoon Italian seasoning
• 1/2 cup sun-dried tomatoes, drained and julienned
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese, freshly grated
• 2 cups baby spinach, packed
• Fresh parsley or basil leaves, minced or sliced, for garnish

Steps

1. In a medium bowl, toss the shrimp with the sun-dried tomato oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside on a plate. If the shrimp have released any water into the pan, pour it off and quickly wipe the pan dry with a paper towel.
2. Return the skillet to medium heat and add the butter. Once melted, add the minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
3. Add the chicken broth, heavy cream, orzo pasta, Italian seasoning, sun-dried tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for approximately 10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
4. Once the orzo is tender, remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Add the baby spinach and stir until it wilts into the pasta, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
5. Gently fold the cooked shrimp back into the orzo mixture, allowing them to warm through for about 1 minute. Garnish with minced fresh parsley or sliced basil leaves. Serve immediately in shallow bowls while hot, with additional Parmesan cheese on the side if desired.

Nutrition (per serving)

• Calories: 547 kcal