Description
Indulge in a savory dish of Shrimp and Spinach Orzo in Creamy Tomato Sauce. Learn how to create this delicious seafood pasta recipe at home today!
Ingredients
Scale
- 454 g raw shrimp, large, peeled, and deveined – 16 or 20 count per 1 pound of shrimp
- 5 ml smoked paprika
- 5 ml Italian seasoning (thyme, basil, oregano, rosemary)
- 25 ml salt
- 25 ml black pepper
- 5 cloves garlic, minced
- 30 ml olive oil
- 80 ml sun-dried tomatoes, chopped
- 240 ml rice, uncooked
- 480 ml chicken stock
- 25 ml salt
- 400 g artichoke hearts, drained and chopped (1 can or about 1 cup)
- 113 g fresh spinach
- 240 ml heavy cream
- salt and pepper
Instructions
- Start by seasoning the large raw shrimp, which should be peeled and deveined, with smoked paprika, Italian herbs, salt, and pepper.
- Warm 2 tablespoons of olive oil over medium-high heat in a sizable cast-iron skillet or a deep non-stick pan until it is hot. Add the shrimp along with the minced garlic, cooking each side for approximately 2 minutes.
- Ensure the shrimp aren’t packed too tightly to prevent steaming; you may need to cook them in several rounds. Move the shrimp to a separate dish once done.
- In the same skillet, now empty, place the chopped sun-dried tomatoes, 1 cup of uncooked rice, and 1 tablespoon of olive oil. Cook the rice on medium heat while stirring for around 2 minutes until it becomes golden brown.
- Pour in 2 cups of chicken stock and a quarter teaspoon of salt. Allow it to reach a boil, then lower the heat to a gentle simmer. Let it cook for about 5 to 10 minutes, stirring occasionally to keep the rice from adhering to the pan, until the rice is fully cooked.
- Introduce the spinach, artichokes, and heavy cream. Stir everything together on low-medium heat until the spinach has wilted.
- Return the cooked shrimp to the skillet with the creamy mixture. Let it simmer for about 2 minutes, or longer if needed, until everything is heated through.
- Finish by seasoning with salt, pepper, and more smoked paprika if you prefer.
Notes
- – Ensure the shrimp are properly deveined and peeled before seasoning for a clean and flavorful dish.
- – Avoid overcrowding the pan when cooking the shrimp to prevent steaming and ensure even cooking.
- – Stir the orzo constantly while cooking with sun-dried tomatoes to prevent burning and achieve a golden brown color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-cooking
- Cuisine: International
Nutrition
- Calories: 500
- Fat: 20g
- Protein: 30g
Keywords: shrimp skillet, creamy orzo, garlic shrimp, sun-dried tomatoes, artichoke spinach