Sun Dried Tomato and Spinach Orzo with Shrimp (30 Minutes)

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This delightful pasta dish is a Mediterranean-inspired recipe that combines the rich flavors of sun-dried tomatoes and fresh spinach with the delicate taste of shrimp.

This dish is perfect for those who enjoy the combination of savory seafood and vibrant vegetables, all brought together with orzo, a rice-shaped pasta.

It’s an ideal choice for a nutritious and flavorful meal that’s both easy to prepare and delightful to the palate. Perfect for a family dinner or a special occasion, this dish is sure to impress.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb shrimp, shells on or off based on your preference
  • 1 cup orzo pasta
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1/4 cup olive oil
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: Red pepper flakes for extra heat

Instructions

  1. Cook Orzo (10 minutes): Cook the orzo according to package instructions until al dente. Drain and set aside.
  2. Sauté Shrimp (5 minutes): In a large skillet, heat half of the olive oil over medium heat. Season the shrimp with salt and pepper, and sauté until they are pink and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
  3. Cook Vegetables (5 minutes): In the same skillet, add the remaining olive oil. Sauté the onion and garlic until translucent. Add the sun-dried tomatoes and cook for another 2 minutes.
  4. Combine Ingredients (5 minutes): Add the cooked orzo and spinach to the skillet. Pour in the chicken or vegetable broth and stir until the spinach is wilted and the orzo is evenly mixed with the vegetables.
  5. Add Shrimp (2 minutes): Return the cooked shrimp to the skillet. Stir to combine all the ingredients. Cook for an additional 2 minutes to reheat the shrimp.
  6. Finish and Serve (3 minutes): Stir in the grated Parmesan cheese. Season with salt, pepper, and optional red pepper flakes to taste. Serve and enjoy!

Notes

To achieve the best flavors, use high-quality sun-dried tomatoes and fresh spinach. The orzo should be cooked until just tender to avoid becoming mushy.

Be careful not to overcook the shrimp, as they can become tough. This dish is a delightful blend of textures and flavors, making it a perfect meal for any seafood and pasta lover.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 145mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

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