One Pot Marry Me Shrimp And Orzo Pasta Recipe

One-pot meals have a special place in my heart, and this One Pot Marry Me Shrimp and Orzo Pasta recipe is no exception. Imagine tender, juicy shrimp paired with creamy, flavorful orzo, sun-dried tomatoes, and spinach, all coming together in a single pan. It’s one of those dishes that feels fancy enough for a date night but is also easy enough for a weeknight dinner—plus, fewer dishes to wash! If you’re a shrimp lover (or know someone who is), this is the meal to make. It might even earn you a marriage proposal—hence the name!

I first made this dish on a Friday evening, tired from a long workweek but craving something that felt indulgent. My pantry had some sun-dried tomatoes left over from a salad I’d made earlier that week, and I always keep shrimp on hand in the freezer. Orzo was a lucky find in the back of my cupboard, and once I pulled everything together, I couldn’t believe how easy and delicious this meal turned out. That first bite, with the creamy orzo and the burst of flavor from the shrimp, made me want to savor every moment.

this RECIPE

Why this shrimp and orzo dish is a must-try

What sets this One Pot Marry Me Shrimp and Orzo Pasta apart is its balance of rich, creamy flavors with light, fresh elements. The sun-dried tomatoes provide a tangy punch, while the orzo absorbs all the creamy, garlicky goodness from the broth and cream. Spinach adds a pop of color and a touch of health, balancing out the decadence of the parmesan and butter. And of course, there’s the shrimp—succulent, perfectly seasoned, and cooked just right. Every bite feels like comfort food with an elegant twist, and because it’s all made in one pan, cleanup is a breeze!

A little love story with sun-dried tomatoes

I’ll admit, sun-dried tomatoes weren’t always my favorite ingredient. I found them a bit too intense when I first tried them—so tart and chewy! But over time, I’ve come to appreciate how they can elevate a dish, especially in something like this pasta. Their tangy sweetness pairs so well with the creamy sauce, and they add a concentrated flavor that you just can’t get from fresh tomatoes. Now, I make sure to always keep a jar in my pantry. I even use the oil they’re packed in, which adds a rich, tomatoey depth to dishes like this one. You could say it was a bit of a slow-burn love story, but now I’m fully on board with the sun-dried tomato fan club.

Let’s talk ingredients: shrimp, orzo, and a few magic touches

Shrimp

Shrimp is the star of this dish, and for good reason. It’s quick to cook, tender, and pairs perfectly with the creamy sauce. When buying shrimp, I usually go for medium to large shrimp, already peeled and deveined to save time. Just make sure they’re thawed and well-dried before cooking so they sear nicely in the pan. If you don’t have shrimp on hand, you could substitute with chicken or even scallops—but honestly, shrimp really makes this dish shine. Shrimp is also a great source of protein and omega-3s, so you can feel good about indulging!

Orzo

Orzo is technically a pasta, but its small, rice-like shape makes it perfect for absorbing all the flavors in this dish. It cooks quickly and gets creamy as it simmers in the broth and cream. If you don’t have orzo, you could try using couscous or even small pasta shapes like ditalini. Orzo is my go-to, though, because it cooks up perfectly tender without getting mushy. Plus, its size makes it a great partner for the shrimp!

Sun-Dried Tomatoes

These tangy little jewels are a game-changer in this dish. They add a punch of umami that balances out the creaminess of the orzo and richness of the shrimp. If you don’t have sun-dried tomatoes, you can use cherry tomatoes or even roasted red peppers. But, if you’re looking for that deep, concentrated flavor, sun-dried tomatoes are where it’s at.

Parmesan Cheese

The parmesan adds that nutty, salty goodness that makes the sauce so irresistible. I recommend grating your own if possible—it just melts better and has a fresher flavor. If you’re in a pinch, though, pre-grated will work. You could also use Pecorino Romano for a slightly sharper taste, but Parmesan has that familiar, comforting flavor that I think works best here.

Kitchen gear: what you need (and what you can totally skip)

The beauty of a one-pot dish is that it doesn’t require a ton of fancy kitchen tools. Here’s what you’ll need to make this dish a breeze:

• Large skillet or sauté pan with a lid: You’ll want something large enough to hold all the ingredients, and it needs to have a lid so the orzo can steam and cook evenly.
• Tongs or a slotted spoon: These are great for removing the shrimp from the pan without bringing too much liquid with them.
• Microplane or box grater: If you’re grating your own parmesan, this is a must.
• Measuring cups: I usually eyeball some things, but for the broth and cream, measuring them ensures the sauce turns out just right.

If you’re missing any of these, don’t worry. You can use a pot or Dutch oven instead of a skillet, and if you don’t have tongs, a fork works fine in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Season and cook the shrimp
   Toss the thawed shrimp with sun-dried tomato oil, salt, pepper, and smoked paprika. Sauté them in your skillet over medium heat until they’re just cooked through—pink and slightly curled, about 3-4 minutes. Be careful not to overcook them, or they’ll turn rubbery. (Been there, done that!) Once they’re cooked, set them aside. If there’s any liquid left in the pan, drain it so it doesn’t water down your sauce.
2. Build the flavor base
   Add the butter to the pan and let it melt. Then, sauté the minced garlic and crushed red pepper flakes for about two minutes. You want the garlic to be fragrant but not browned—keep an eye on it because garlic can burn quickly! This is where the magic happens; you’re creating the base of the sauce.
3. Simmer the orzo and sauce
   Next, add the chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, and a little more salt and pepper. Bring everything to a simmer, then lower the heat, cover, and let it cook for about 10 minutes. Stir occasionally to make sure the orzo doesn’t stick to the bottom of the pan. The orzo will absorb all the flavors and become creamy.
4. Finish with parmesan and spinach
   Once the orzo is tender, stir in the parmesan and spinach. The spinach will wilt down in just a minute or two. If the sauce is too thick, you can add a splash of broth or water to loosen it up. Taste and adjust the seasoning if needed—sometimes I add a pinch more salt or a squeeze of lemon juice for brightness.
5. Add the shrimp back in
   Finally, return the shrimp to the pan and stir to combine. Sprinkle with fresh parsley or basil, and you’re done! Serve it straight from the skillet for a rustic, cozy feel.

Variations and adaptations: mix it up!

One of the best things about this recipe is how adaptable it is. Here are a few variations I’ve tried:

• Gluten-free: Swap the orzo for gluten-free pasta or quinoa. The texture will be a little different, but the flavors will still be amazing.
• Vegan: You can easily make this dish vegan by using a plant-based butter, coconut cream instead of heavy cream, and veggie broth instead of chicken broth. Swap the shrimp for chickpeas or tofu, and you’re good to go!
• Spicy kick: If you love heat, add more crushed red pepper flakes or even a diced fresh chili. A little cayenne pepper in the shrimp seasoning works well, too.
• Seasonal veggies: Depending on the season, you can swap out the spinach for other greens like kale or arugula. In the summer, try adding fresh cherry tomatoes along with the sun-dried tomatoes for a burst of freshness.

How to serve this dish like a pro

I love serving this shrimp and orzo straight from the skillet, family-style. It looks rustic and inviting, and it’s one less dish to wash! For a little extra flair, sprinkle on some freshly chopped parsley or basil, and maybe a few more shavings of parmesan. This dish pairs beautifully with a simple green salad on the side, dressed with a lemon vinaigrette to cut through the richness of the orzo. If you’re feeling fancy, some crusty bread would be perfect for soaking up any extra sauce.

drink pairings

I like to go for something refreshing and light. A sparkling water with a squeeze of lemon or lime is always a great option. You could also try a cold herbal tea, like mint or chamomile, which adds a subtle flavor without overpowering the dish. For a more celebratory feel, a sparkling apple cider or a mocktail made with ginger ale and citrus would work beautifully, adding a little zing to balance the creamy sauce.

Storing and reheating tips

If you have leftovers (and that’s a big if), store them in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or water to loosen up the sauce, as the orzo tends to absorb liquid as it sits. Heat it gently in the microwave or on the stovetop to avoid overcooking the shrimp. I wouldn’t recommend freezing this dish, as the texture of the orzo and shrimp can change after thawing.

Scaling the recipe for different serving sizes

This recipe serves about four people, but it’s easy to adjust based on how many people you’re cooking for. If you’re cooking for two, just halve the ingredients, but keep the cooking times the same. If you’re feeding a larger crowd, you can double the recipe—but make sure your pan is big enough to hold everything! You may need to increase the cooking time by a couple of minutes when doubling to ensure the orzo cooks evenly.

Troubleshooting: tips to avoid common pitfalls

• Overcooking the shrimp: Keep a close eye on your shrimp, and pull them from the pan as soon as they’re pink and opaque. Overcooked shrimp can get rubbery, and nobody wants that!
• Too thick or too thin sauce: If your sauce gets too thick, just add a little more broth to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
• Sticky orzo: Make sure to stir the orzo occasionally while it’s cooking to prevent it from sticking to the bottom of the pan.

Give it a try!

This One Pot Marry Me Shrimp and Orzo Pasta is truly a keeper. It’s easy, delicious, and feels a little special, whether you’re making it for a loved one or just treating yourself. Give it a try, and don’t be afraid to make it your own with a few tweaks here and there. I’m willing to bet you’ll fall in love with this recipe just like I did!

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them fully and pat them dry before cooking to get a good sear.

2. What can I use instead of orzo?
Couscous, small pasta shapes, or even quinoa can work as substitutes for orzo.

3. How do I make this dish dairy-free?
Swap the butter for olive oil and use coconut cream instead of heavy cream. You can also omit the parmesan or use a dairy-free alternative.

4. Can I add more vegetables?
Absolutely! Try adding cherry tomatoes, mushrooms, or bell peppers for more color and flavor.

5. How long does this dish keep in the fridge?
Leftovers will keep for up to three days in the fridge. Just add a splash of broth when reheating to keep the sauce creamy.

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