Description
A comforting yet simple dish featuring orzo pasta cooked in a rich creamy sauce with shrimp and vibrant vegetables.
Ingredients
Scale
- 8 ounces orzo pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the orzo according to package instructions, drain, and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add garlic and sauté until fragrant, about 1 minute.
- Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove shrimp and set aside.
- In the same skillet, add sun-dried tomatoes, spinach, and artichokes. Sauté for 3-4 minutes until the vegetables start to soften.
- Pour in the heavy cream and stir to combine. Cook for another 2-3 minutes, allowing it to thicken slightly.
- Add the cooked orzo, shrimp, and Parmesan cheese to the skillet. Stir well to combine, ensuring everything is coated in the creamy sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Prep all ingredients beforehand for a smoother cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg