Description
A delicious Tuscan-inspired dish featuring shrimp and orzo pasta, cooked in a flavorful broth with vegetables.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 cup vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for about 2-3 minutes until the shrimp turn pink.
- Stir in the orzo, cherry tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally, until the orzo is cooked and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the baby spinach and grated Parmesan cheese. Cook for an additional 2 minutes until the spinach wilts.
- Remove from heat and let it sit for a few minutes before serving. Garnish with fresh basil if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes when cooking the shrimp.
- Substitute the shrimp with cooked chicken or sautéed mushrooms for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg