Creamy Tuscan Garlic Shrimp with Orzo & Spinach

This creamy Tuscan garlic shrimp with orzo and spinach is the kind of dinner that feels like a restaurant splurge but comes together in one skillet in about 20 minutes.

Jumbo shrimp are seared in foaming butter until pink and caramelized, then nestled into a velvety sauce made with sun-dried tomatoes, garlic, cream, and parmesan. The orzo cooks right in the sauce, soaking up all the flavor and turning delightfully creamy. Baby spinach adds a fresh, tender note.

This one-pan dinner is built on a simple, foolproof technique: sear the shrimp, toast the orzo, then simmer everything in a creamy, savory sauce. The result is a dish that tastes deeply layered, with sweet shrimp, nutty orzo, and a rich tomato-cream sauce that clings to every bite.

The sun-dried tomatoes bring a concentrated sweetness, while the garlic and parmesan round out the flavor. Serve it straight from the skillet for a rustic, beautiful presentation. It's a complete meal on its own, though a simple green salad or crusty bread would be lovely alongside.

Ingredients

Why this recipe works

Searing the shrimp first in butter builds a flavorful fond in the skillet that infuses the sauce. The high heat gives the shrimp a caramelized exterior while keeping the interior tender and juicy. Removing them before cooking the orzo prevents overcooking, so they stay succulent when added back at the end.

Toasting the orzo in the same pan after the aromatics adds a nutty depth that you don't get from boiling it.

Then, simmering the orzo directly in the broth and cream allows the starches to release, creating a naturally creamy, risotto-like texture without extra stirring. The spinach and parmesan fold in at the end, wilting just enough to keep their color and freshness.

Notes and substitutions

Use jumbo or extra-large shrimp (16-20 count per pound) for the best texture and visual appeal. Peel and devein them yourself or buy them already prepared. Pat them very dry before searing to get a nice golden crust. If using frozen shrimp, thaw completely and pat dry.

Sun-dried tomatoes packed in oil are ideal here because they're soft and flavorful; drain and chop them. If using dry-packed ones, rehydrate in hot water for 10 minutes.

The orzo should be regular, not whole wheat, for the creamiest result. Chicken broth adds savory depth; vegetable broth works too. For a vegetarian version, omit the shrimp and use vegetable broth.

• jumbo shrimp: large shrimp or prawns; adjust searing time if smaller
• chicken broth: vegetable broth for a vegetarian version (omit shrimp)
• heavy cream: half-and-half for a lighter sauce, but the sauce will be less thick
• orzo: small pasta like ditalini or acini di pepe; adjust cooking time as needed

Equipment

• Large skillet or sauté pan
• Wooden spoon or spatula
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Plate for resting shrimp