Creamy Tuscan Garlic Shrimp with Orzo & Spinach Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled, deveined, and patted very dry with paper towels. Mince the garlic, chop the sun-dried tomatoes, and measure out the broth, cream, spinach, and parmesan so everything is ready to go.

Have a large skillet (12-inch is ideal) and a wooden spoon or spatula nearby. The recipe moves quickly once you start cooking, so having all ingredients prepped ensures a smooth process.

Instructions

Sear and Sauté

1. 1Sear the Shrimp
   Pat the shrimp dry with paper towels and season generously with salt and pepper. Heat a large skillet over medium-high heat and add the butter. When the butter is foaming, add the shrimp in a single layer. Cook for 2 minutes per side until pink and caramelized. Transfer the shrimp to a plate and set aside.
   Look for The shrimp turn pink and develop golden-brown spots on both sides.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Sauté Aromatics
   Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
   Look for The garlic becomes aromatic and the tomatoes soften slightly.
   Tip If the pan looks dry, add a splash of olive oil or a small pat of butter.
3. 3Toast the Orzo
   Add the uncooked orzo to the skillet. Stir well and toast for 2 minutes, stirring frequently, until the grains turn golden and smell nutty.
   Look for The orzo turns a light golden color and releases a toasty aroma.
   Tip Toasting the orzo adds depth and helps it hold its shape during simmering.

The shrimp are seared until pink and caramelized on both sides, then set aside. The skillet now holds a fragrant mixture of garlic and sun-dried tomatoes, with a rich, buttery aroma. The orzo has been toasted to a light golden color, releasing a nutty scent. The pan is ready for the liquid, with no burnt bits stuck to the bottom.

Simmer and Thicken

4. 4Simmer the Sauce
   Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened to a creamy, risotto-like consistency.
   Look for The sauce bubbles gently and gradually thickens as the orzo absorbs liquid.
   Tip Stir every couple of minutes to prevent sticking and ensure even cooking.
5. 5Add Spinach and Parmesan
   Fold in the baby spinach and grated parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce, creating a silky, glossy finish.
   Look for The spinach reduces in volume and the sauce turns a pale golden color.
   Tip Add the spinach in handfuls if the pan is crowded; it wilts quickly.

The broth and cream have been added, and the sauce is bubbling gently. The orzo is absorbing the liquid and swelling, and the sauce is gradually thickening. The smell is warm and savory with a hint of tomato.

After about 10 minutes, the orzo is tender and the sauce has a creamy, risotto-like consistency. The spinach and parmesan have been folded in, creating a glossy, vibrant mixture.

Finish and Serve

6. 6Finish and Serve
   Nestle the seared shrimp back into the skillet, spooning some sauce over the top. Cook for 1 to 2 minutes until the shrimp are heated through. Serve immediately, scooping a generous portion of creamy orzo with shrimp and melted cheese.
   Look for The shrimp are warmed through and the sauce coats everything evenly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip For extra richness, drizzle with a little olive oil before serving.

The seared shrimp are nestled back into the skillet, and the sauce is spooned over them. The shrimp are heated through, and the entire dish is glossy and fragrant. The orzo is creamy, the shrimp are pink and succulent, and the parmesan is melted. The skillet is ready to be brought to the table, with a final sprinkle of black pepper if desired.

Common mistakes

One common mistake is overcooking the shrimp, which makes them rubbery. Watch the time and remove them from the pan as soon as they're pink and firm. Another is not toasting the orzo long enough; the golden color and nutty aroma are key.

Also, avoid cranking the heat too high when simmering the sauce, as the cream can curdle. Stir occasionally and keep the heat at a gentle simmer. Finally, don't skip seasoning the shrimp—it makes a big difference.

How to tell it’s done

The dish is done when the orzo is tender but still has a slight bite, and the sauce has thickened to coat the back of a spoon. The shrimp should be opaque and pink throughout, and the internal temperature should read 145°F (63°C) on an instant-read thermometer.

The spinach should be fully wilted and the parmesan melted into the sauce. Taste and adjust seasoning with salt and pepper before serving.

• Shellfish: 145°F (63°C) in the thickest part