This Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes is the kind of dinner that looks like you fussed for an hour but actually comes together in one skillet in about 50 minutes. The orzo cooks risotto-style right in the seasoned broth, so every grain plumps up with garlic, white wine, and the sweet-tangy oil from the sun-dried tomatoes.
The shrimp go in last so they stay plump and snappy instead of turning to rubber, and the spinach wilts into the hot pasta in under a minute. A splash of cream and a handful of Parmesan tie it all together into a silky, scoopable sauce that clings to every piece of orzo.
Serve it straight from the pan with lemon wedges and crusty bread, because you will want to mop up every last bit of that cream sauce. It is elegant enough for guests and fast enough for a Tuesday.
Why You'll Love This Recipe
About the Ingredients
3 tablespoons olive oil, divided
Use the oil packed with the sun-dried tomatoes if you can, it carries huge flavor. Any neutral oil like avocado oil works as a substitute.
1 medium yellow onion, finely diced (about 1 cup)
Sweet onion or shallots are fine swaps. Buy onions that feel heavy for their size and have tight, dry skins.
4 garlic cloves, minced
Jarred minced garlic works in a pinch, use 1 heaping teaspoon. Fresh cloves give a sweeter, less bitter bite.
1 1/2 cups (270g) dry orzo pasta
Regular orzo, not whole wheat, gives the creamiest result. If using whole wheat, add 1/4 cup extra broth.
1/2 cup (120ml) dry white wine, such as Pinot Grigio
Substitute 1/2 cup extra broth plus 1 tablespoon lemon juice if avoiding alcohol. Avoid sweet wines like Riesling.
3 cups (720ml) low-sodium chicken broth, plus more as needed
Vegetable broth makes this fully vegetarian. Low-sodium matters because the Parmesan and artichokes are already salty.
3/4 cup (180ml) heavy cream
Half-and-half works but the sauce will be thinner. For dairy-free, use full-fat canned coconut milk.
1/2 cup (60g) sun-dried tomatoes in oil, drained and sliced
Dry-packed sun-dried tomatoes need a 10-minute soak in hot water first. Buy the oil-packed kind for the best texture.
1 can (14 oz / 400g) quartered artichoke hearts, drained and halved
Marinated artichokes add extra tang but rinse them first. Frozen artichoke hearts, thawed, are an excellent substitute.
1 1/4 pounds (570g) large shrimp, peeled and deveined
Frozen shrimp thawed overnight in the fridge is fine, pat it very dry. Look for 21-25 count per pound for even cooking.
5 ounces (140g) baby spinach
Frozen chopped spinach works, squeeze it dry and use 1 cup. Baby spinach is more tender than mature bunched spinach.
3/4 cup (65g) freshly grated Parmesan, plus more to serve
Grate it yourself off a block, pre-shredded cheese does not melt smoothly. Pecorino Romano is a sharper swap.
Tips & Tricks
- Do not walk away while the orzo simmers. Stir it every 2 minutes so the starch releases evenly and nothing sticks to the bottom of the skillet.
- Pat the shrimp bone dry before they hit the pan. Wet shrimp steam instead of sear, and you lose that lovely pink-gold edge.
- Add the spinach in two handfuls and stir until each one just wilts. Overcooking turns it olive-drab and mushy.
- If the orzo soaks up too much liquid before it is tender, splash in hot broth 1/4 cup at a time rather than cold water, which stalls the cooking.
Pro Tips
Step-by-Step Instructions
1. Sear the Shrimp
Pat the shrimp dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat, 375F (190C), and sear the shrimp 1 minute per side until just pink and opaque at the edges, about 2 minutes total. They will not be fully cooked, that is intentional. Transfer to a plate.
2. Soften the Aromatics
Lower the heat to medium, 350F (175C), and add the remaining 2 tablespoons olive oil, the onion, and a pinch of salt. Cook 4 to 5 minutes, stirring, until the onion is translucent and glossy. Add the garlic and cook 30 seconds until fragrant but not browned.
3. Toast the Orzo
Stir in the orzo and cook 2 minutes, stirring constantly, until the grains smell nutty and turn light golden, 350F (175C). This toasting step keeps the finished dish from tasting flat and gluey.
4. Deglaze and Simmer
Pour in the wine and stir vigorously for 1 minute to scrape up the browned bits, until the sharp alcohol smell cooks off. Add the broth, sun-dried tomatoes, and artichokes, bring to a gentle bubble at 375F (190C), then reduce to medium-low, 325F (165C), and simmer uncovered 12 to 14 minutes, stirring every 2 minutes, until the orzo is al dente and the liquid is mostly absorbed.
5. Make It Creamy
Stir in the cream and simmer 2 minutes at 325F (165C) until the sauce coats the back of a spoon and the edges bubble gently. Taste and add salt only if needed, the Parmesan will add more.
6. Wilt the Spinach
Add the spinach in two batches, stirring each batch 30 to 45 seconds until fully wilted and dark green. The pan should look glossy and saucy, not dry.
7. Finish with Shrimp
Turn off the heat completely, then fold in the shrimp with any juices, the Parmesan, and 1 tablespoon lemon juice. The residual heat finishes cooking the shrimp in about 3 minutes, they are done when they curl into a loose C shape and feel firm, not springy.
8. Rest and Serve
Let the pan sit 3 minutes so the sauce thickens and clings, then fluff with a fork. Serve with extra Parmesan, lemon wedges, and red pepper flakes if you like heat.
Delicious Variations
Greek Isle Version
Swap the Parmesan for 3/4 cup crumbled feta and add 1/3 cup chopped kalamata olives with the artichokes for a brinier, tangier bowl.
Spicy Cajun Shrimp
Toss the shrimp in 1 1/2 teaspoons Cajun seasoning before searing and finish with a squeeze of lime instead of lemon.
Chicken and Mushroom Orzo
Replace the shrimp with 1 pound diced chicken thigh cooked through in step one, and add 8 ounces sliced cremini mushrooms with the onion.
How to Store Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb sauce overnight, so stir in 2 to 3 tablespoons of broth or water before reheating.
Freezer
Freezing is not recommended because the cream sauce separates and the shrimp turn rubbery. If you must, freeze the orzo base without the shrimp for up to 1 month and add freshly cooked shrimp later.
Reheating
Reheat gently in a covered skillet over medium-low heat, 300F (150C), with a splash of broth for 5 to 7 minutes, stirring occasionally. Avoid the microwave on high, which toughens the shrimp.
Frequently Asked Questions
Q: Can I use a different pasta instead of orzo?
Yes, but you must adjust the liquid and timing because orzo cooks like rice. Small shapes such as ditalini or acini di pepe work best, while larger shapes like penne need 1 to 1 1/2 extra cups of broth and 5 to 8 more minutes of simmering. Regular long pasta will not absorb the broth the same way and should be boiled separately.
Q: Why is my orzo mushy and sticky?
Mushy orzo almost always means too much liquid or too much stirring over high heat. Measure the broth exactly, keep the pan at a gentle simmer around 325F (165C), and stir only every 2 minutes so the grains release starch gradually instead of breaking down. Pull it off the heat while it still has a slight bite, since it keeps softening as it rests.
Q: Can I make this shrimp orzo recipe ahead of time?
You can prep the onion, garlic, and sun-dried tomatoes up to 2 days ahead and refrigerate them together. For the full dish, cook it up to 1 day ahead but leave the shrimp slightly underdone, then reheat gently with a splash of broth, because shrimp toughen every time they are reheated. Freshly cooked is noticeably better.
Q: How do I know when the shrimp are fully cooked?
Shrimp are done when they turn opaque pink-white all the way through and curl into a loose C shape, which takes about 3 minutes of residual heat in this recipe. A tight O shape means they are overcooked, and any grey translucent center means they need another minute. An instant-read thermometer should read 120F (49C) for a tender, juicy bite.
Q: Is this creamy shrimp orzo gluten free or dairy free?
Not as written, but both swaps are easy. Use gluten-free orzo or white rice and confirm your broth is gluten free, and for dairy-free use full-fat canned coconut milk in place of the cream plus a dairy-free Parmesan alternative. Note that the coconut milk will add a slight sweetness, so add an extra squeeze of lemon to balance it.
If you make this Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes, snap a photo of that glossy pan and tag me, I love seeing your versions. Save this recipe for your next busy weeknight and rate it below so other cooks know how it turned out.
Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes
Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes is a one-pan 50-minute dinner that tastes like a Mediterranean restaurant plate.
🧂 Ingredients
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 cups (270g) dry orzo pasta
- 1/2 cup (120ml) dry white wine, such as Pinot Grigio
- 3 cups (720ml) low-sodium chicken broth, plus more as needed
- 3/4 cup (180ml) heavy cream
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and sliced
- 1 can (14 oz / 400g) quartered artichoke hearts, drained and halved
- 1 1/4 pounds (570g) large shrimp, peeled and deveined
- 5 ounces (140g) baby spinach
- 3/4 cup (65g) freshly grated Parmesan, plus more to serve
📋 Instructions
- 1Sear the Shrimp — Pat the shrimp dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat, 375F (190C), and sear the shrimp 1 minute per side until just pink and opaque at the edges, about 2 minutes total. They will not be fully cooked, that is intentional. Transfer to a plate.
- 2Soften the Aromatics — Lower the heat to medium, 350F (175C), and add the remaining 2 tablespoons olive oil, the onion, and a pinch of salt. Cook 4 to 5 minutes, stirring, until the onion is translucent and glossy. Add the garlic and cook 30 seconds until fragrant but not browned.
- 3Toast the Orzo — Stir in the orzo and cook 2 minutes, stirring constantly, until the grains smell nutty and turn light golden, 350F (175C). This toasting step keeps the finished dish from tasting flat and gluey.
- 4Deglaze and Simmer — Pour in the wine and stir vigorously for 1 minute to scrape up the browned bits, until the sharp alcohol smell cooks off. Add the broth, sun-dried tomatoes, and artichokes, bring to a gentle bubble at 375F (190C), then reduce to medium-low, 325F (165C), and simmer uncovered 12 to 14 minutes, stirring every 2 minutes, until the orzo is al dente and the liquid is mostly absorbed.
- 5Make It Creamy — Stir in the cream and simmer 2 minutes at 325F (165C) until the sauce coats the back of a spoon and the edges bubble gently. Taste and add salt only if needed, the Parmesan will add more.
- 6Wilt the Spinach — Add the spinach in two batches, stirring each batch 30 to 45 seconds until fully wilted and dark green. The pan should look glossy and saucy, not dry.
- 7Finish with Shrimp — Turn off the heat completely, then fold in the shrimp with any juices, the Parmesan, and 1 tablespoon lemon juice. The residual heat finishes cooking the shrimp in about 3 minutes, they are done when they curl into a loose C shape and feel firm, not springy.
- 8Rest and Serve — Let the pan sit 3 minutes so the sauce thickens and clings, then fluff with a fork. Serve with extra Parmesan, lemon wedges, and red pepper flakes if you like heat.
