The Best Creamy Garlic Tomato Pasta – Done in Under 30 Minutes

The pressure builds and you start counting down minutes until you eat. You remember the valve hiss that tells you the real countdown's begun. It's kinda the sound that gets you excited to dig in real soon.

Pin

Your kitchen fills with this cozy smell that wraps 'round you. You spot the shrimp turning pink and tender pull ready while the broth laps the orzo. Every little bit of this moment feels like a win.

You sense how the whole thing's coming together right before you. You even recall how quick release lets you sneak a peek at your progress anytime you want. Thirty minutes to this kind of yum? You know you gotta make this often.

What Makes Pressure Cooking Win Every Round

• It’s fast. Like really fast. You get dinner on the table before you blink.
• One-pot meals mean less mess. You gonna love the cleanup.
• Broth depth gets richer 'cause everything cooks together real good.
• Tender pull on shrimp is spot on, no rubbery bites here.
• Quick release lets you keep an eye on things without guesswork.
• It saves energy since you don’t have stuff cooking for hours.
• Perfect for those nights when you want food fast but tasty too.

Your Simple Ingredient Checklist

• 1 lb raw shrimp, peeled and deveined, around 16-20 count
• 1 teaspoon smoked paprika for that smokey kick
• ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
• ¼ teaspoon salt plus extra for taste
• ¼ teaspoon black pepper
• 5 cloves garlic, minced for deep flavor
• 2 tablespoons olive oil to cook it up right
• ⅓ cup sun-dried tomatoes, chopped
• 1 cup uncooked orzo pasta
• 2 cups chicken stock for broth depth
• 14 oz artichoke hearts, drained and chopped
• 4 oz fresh spinach
• 1 cup heavy cream to finish creamy and smooth

You’re gonna spot how these ingredients come together real easy, kinda like a kitchen party all blending in one pot. The shrimp brings the main show, the orzo soaks up all the broth depth, and that sunshine of sun-dried tomatoes just pops.

Walking Through Every Single Move

First, you gotta season those shrimp. Sprinkle smoked paprika, Italian seasoning, salt, and pepper all over. Set ‘em aside while you get the pan going.

Next up heat olive oil in your pressure cooker pot over medium. Toss in minced garlic and stir it around for about a minute. You’ll catch that smell right away.

Add the chopped sun-dried tomatoes and cook for another minute or two. Stir often so they don’t stick. This builds flavor fast.

Now, stir in your orzo. Toast it lightly for 1-2 minutes till it’s golden and a bit crisp. It’s a step lots skip but it works real good.

Pour in chicken stock and give it a quick stir. Lock the lid and set your cooker to cook for about 7 minutes. When the timer’s up, do a quick release. This lets you peek and keep things just right.

Open the lid and layer the seasoned shrimp on top of the orzo. Cover again and cook 5-6 minutes more till shrimp get that tender pull, pink and inviting. Stir in the artichokes and spinach, then pour heavy cream over top. Stir gently then season to taste with salt and pepper.

Pin

Easy Tweaks That Make Life Simple

• Use frozen pre-cooked shrimp to skip fresh prep. Toss them in at the very end just to heat through.
• Swap chicken stock for veggie broth if you want to keep it plant-friendly.
• Skip the sun-dried tomatoes if you’re short on time and use fresh cherry tomatoes chopped instead.

These little swaps won’t mess with flavor too much but save you some time or switch it up when you need to. Kinda nice to keep options open, right?

When You Finally Get to Eat

You spot that shrimp all pink and tender pull ready. The orzo’s sucking up the creamy broth depth and you just wanna dive right in. It’s cozy, filling, and fast enough for any busy night.

The garlicky, sun-dried tomato fragrance hits your nose as you take a bite. You notice how the artichokes add a subtle tang that lifts the whole dish. Spinach adds freshness without stealing spotlight.

Every mouthful is creamy from the heavy cream but balanced with those herby, smoky spices. It's like comfort food but not too heavy. This dish feels like dinner you made with a little extra love—and you know it.

Pin

How to Store This for Later

• Refrigerate leftovers in an airtight container within two hours of cooking.
• Use leftovers within 2-3 days for best texture and flavor.
• Freeze in portion-sized containers if you wanna save for another meal. Thaw overnight in fridge.
• Reheat gently on stove or microwave, adding a splash of broth or water so it doesn’t dry out.

Pressure cooker meals like this one stay great with proper storage. You gotta make sure it cools down quickly before sealing to keep it fresh. Then just heat it slow and easy so nothing gets rubbery or dry. It’s almost like a second dinner waiting for you.

Common Questions and Real Answers

• Can I use frozen shrimp? Yeah, just add them at the end of cooking to avoid overcooking. Quick release before adding shrimp helps.
• What’s a tender pull? That’s shrimp cooked just right when it gives a little resistance but isn’t tough. Perfect texture.
• Can I swap orzo for rice? You can but keep in mind orzo cooks quicker and has a different texture. Adjust cooking time as needed.
• Do I have to use heavy cream? Nope, you can switch to half and half or coconut milk for lighter or dairy-free options.
• What’s valve hiss sound? It’s the pressure cooker reaching pressure and steam letting out. It tells you cooker’s working.
• How do I do a slow release? Let the pressure drop naturally after cooking finishes by turning off heat and waiting. Good for delicate foods.

All in all this recipe’s got you covered quick, tasty, and easy. Your pressure cooker does the hard work while you chill and wait for that perfect tender pull shrimp nestled in creamy orzo. Dinner done right.

Pin

Shrimp Orzo (30-Minute, One-Pan Meal)

This creamy shrimp orzo comes together in 30 minutes using one pot, loaded with garlic, sun-dried tomatoes, spinach, and seasoning. A comforting dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 690 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 1 lb raw shrimp peeled and deveined, 16-20 count
• 1 teaspoon smoked paprika for that smokey kick
• 0.5 teaspoon Italian seasoning thyme, basil, oregano, rosemary
• 0.25 teaspoon salt plus extra for taste
• 0.25 teaspoon black pepper
• 5 cloves garlic minced for deep flavor
• 2 tablespoons olive oil to cook it up right
• ⅓ cup sun-dried tomatoes chopped
• 1 cup orzo pasta uncooked
• 2 cups chicken stock for broth depth
• 14 oz artichoke hearts drained and chopped
• 4 oz fresh spinach
• 1 cup heavy cream to finish creamy and smooth

Instructions

 

Instructions

• Season shrimp with smoked paprika, Italian seasoning, salt, and pepper. Set aside.
• Heat olive oil in pressure cooker pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
• Add chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring frequently.
• Stir in orzo and toast for 1-2 minutes until slightly golden.
• Pour in chicken stock, stir, lock the lid, and cook on high pressure for 7 minutes. Quick release after cook time.
• Open lid and add shrimp on top of orzo. Cover again and cook for 5-6 minutes more until shrimp are cooked through.
• Stir in artichoke hearts and spinach. Pour heavy cream over and gently stir. Season to taste.
• Serve warm and enjoy!

Notes

To keep it vegetarian, swap chicken stock for vegetable broth and omit the shrimp. For a lighter version, use half-and-half or coconut milk instead of heavy cream.