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.
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.