Tender jumbo shrimp are seared in butter and sun-dried tomato oil, then nestled into creamy Parmesan orzo with garlic, spinach, sun-dried tomatoes, and Italian herbs. Finished with fresh basil and a touch of lemon, this one-pan meal delivers restaurant-quality flavor with minimal cleanup. Rich, comforting, and elegant, it’s easy enough for a weeknight dinner yet impressive enough for entertaining.

Ingredients

Shrimp

• 1 pound jumbo shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Orzo

• 4 tablespoons butter
• 1 tablespoon oil from the sun-dried tomatoes
• 4 garlic cloves, finely minced
• 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 1/4 cups orzo
• 2 to 3 cups chicken broth
• 1 cup heavy cream
• 1 1/2 teaspoons Italian seasoning
• 5 ounces baby spinach
• 3/4 cup freshly grated Parmesan cheese, divided
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon fresh lemon juice
• Additional kosher salt and black pepper, to taste

Garnish

• 2 tablespoons fresh basil, divided
• Additional freshly grated Parmesan cheese, if desired

Preparation

1. Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
2. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add the butter and sun-dried tomato oil.
3. When the butter begins to sizzle, add the shrimp in a single layer. Cook for 1 to 2 minutes per side, depending on size, until just opaque in the center and lightly golden. Transfer the shrimp to a plate and set aside.
4. Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
5. Add the sun-dried tomatoes and orzo. Stir well and toast the orzo for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant.
6. Pour in 2 cups of the chicken broth and bring to a gentle simmer. Cook for 7 to 8 minutes, stirring frequently to prevent sticking.
7. If the orzo absorbs the liquid before becoming tender, add additional broth, about 1/4 cup at a time, until the pasta reaches the desired texture.
8. Stir in the heavy cream and Italian seasoning. Continue cooking, stirring frequently, until the sauce becomes smooth and creamy.
9. Season with additional salt, pepper, and crushed red pepper flakes, if desired.
10. Stir in the baby spinach and cook until wilted.
11. Add 1/2 cup of the Parmesan cheese and 1 tablespoon of the chopped basil. Stir until the cheese melts and the sauce becomes smooth and creamy.
12. Reduce the heat to low and simmer for 1 to 2 minutes, stirring occasionally, until the sauce is silky and well combined.
13. If the sauce becomes too thick, stir in additional chicken broth, 1 tablespoon at a time, until the desired consistency is reached.
14. Stir in the lemon juice.
15. Return the shrimp and any accumulated juices to the skillet. Arrange the shrimp over the top of the orzo rather than stirring them completely into the sauce. Cook for 2 to 3 minutes, just until the shrimp are heated through.
16. Remove the skillet from the heat and let stand for 2 minutes to allow the sauce to thicken slightly.
17. Sprinkle with the remaining Parmesan cheese and the remaining chopped basil. Serve immediately.

Cook’s Notes

• Jumbo shrimp remain tender and juicy and are ideal for this recipe.
• Toasting the orzo before adding the broth adds a subtle nutty flavor that enhances the finished dish.
• The amount of broth needed may vary depending on the brand of orzo and the size of your skillet.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese and produces a creamier sauce.
• If you prefer a thinner sauce, add a splash of additional chicken broth before serving.
• For extra heat, increase the crushed red pepper flakes to 1/2 teaspoon.
• Avoid overcooking the shrimp when returning them to the skillet. They only need enough time to warm through.
• This dish thickens as it stands. If reheating leftovers, add a splash of broth or cream to restore the creamy texture.

Serving Suggestions

• Serve with warm crusty bread to soak up the creamy sauce.
• Pair with a Caesar salad or mixed greens dressed with a light lemon vinaigrette.
• Roasted asparagus, broccolini, or green beans complement the richness of the dish.
• A side of garlic bread turns this into an impressive dinner for guests.
• Garnish each serving with additional Parmesan cheese and fresh basil for a restaurant-style presentation.

Beverage Suggestions

• Chardonnay, especially a lightly oaked version, pairs beautifully with the creamy sauce.
• Pinot Grigio provides a crisp contrast to the richness of the dish.
• Sauvignon Blanc complements the shrimp, spinach, and lemon notes.
• Sparkling water with lemon offers a refreshing non-alcoholic pairing.
• Unsweetened iced tea with fresh lemon is an excellent choice for casual dining.