Creamy tomato and shrimp orzo that cooks all in one pan

A flavourful sauce made with juicy summer tomatoes is the base of this quick and easy one-pan dinner. First, you sauté the shrimp until just pink, and you only add them back to the pan with the orzo just before serving. Top it with Parmesan cheese for a satisfying weeknight meal.

Ingredients

• 400 g jumbo shrimp, peeled and deveined

• 1 tbsp extra-virgin olive oil

• ¼ tsp salt, or to taste (it will depend on the salt in your Italian seasoning)

• ¼ tsp pepper, or to taste

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp Italian seasoning (see note)

Orzo:

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, finely chopped

• 1 medium tomato, such as Roma or heirloom, roughly chopped

• 1 tbsp tomato paste

• 1 tsp salt, or to taste (it will depend on the salt in your Italian seasoning)

• ¼ tsp pepper

• ½ tsp Italian seasoning

• 1¼ cups (230 g) orzo

• 3 cups chicken or vegetable broth

• 2 cups loosely packed spinach

• ¼ cup heavy cream

• ¼ cup grated Parmesan cheese

• ¼ cup finely chopped parsley

Preparation

Add shrimp, olive oil, salt, pepper, garlic powder, onion powder and Italian seasoning to a small bowl and stir to combine.

Add shrimp to a large frying pan over medium heat and cook until lightly browned on the bottom and the edges start to turn pink, about 1 minute. Flip the shrimp and continue to cook until opaque, 1 to 2 more minutes. Remove from the pan and set aside.

To the same pan, add olive oil and garlic and cook, stirring constantly, until the garlic is fragrant and lightly golden, about 20 seconds.

Add tomatoes and cook, stirring occasionally, until the juices evaporate, 3 to 4 minutes. Add tomato paste and stir constantly until it starts to darken, about 30 seconds. Add salt, pepper and Italian seasoning and stir.

Add orzo to the pan and stir constantly until toasted, about 1 minute. Pour in the broth, reduce the heat to medium-low and simmer, stirring occasionally, until al dente, 10 to 12 minutes. 

Stir in spinach and cream, then add the shrimp back to the pan. (The orzo will continue to absorb liquid as it sits.)

Top with Parmesan and parsley.