Tuscan Shrimp and Orzo
This one pot Tuscan shrimp and orzo is hearty yet elegant, every bite bursting with Tuscan-inspired flavors. It’s comfort food with a sophisticated twist, perfect for a special dinner or a cozy night in.
Ingredient
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 1/2 cups orzo pasta
- 1 tablespoon tomato paste
- 2 teaspoons Cantanzaro herbs
- salt and freshly ground black pepper to taste
- 4 cups vegetable broth, divided
- 3 1/2 fluid ounces heavy whipping cream
- 10 ounces plain Greek yogurt
- 1/2 cup chopped sundried tomatoes
- 1 pound shrimp, peeled and deveined
- 3 cups fresh spinach
- fresh basil, for garnish
Direction
- Gather all ingredients.
- Melt butter in a Dutch oven over medium heat. Add shallots, and cook until translucent, 3 to 5 minutes. Add garlic, and stir until fragrant, about 45 seconds.
- Add in orzo; cook and stir until orzo is lightly toasted, about 1 minute. Stir in tomato paste and Cantanzaro herbs; season with salt and pepper.
- Pour in 3 cups vegetable broth and whipping cream. Stir remaining 1 cup broth into Greek yogurt; pour into the Dutch oven. Stir in sundried tomatoes.
- Cook orzo, uncovered, stirring constantly, over medium heat until orzo is just tender with a bite, 15 to 20 minutes.
- Stir shrimp and fresh spinach into cooked orzo, and cook until shrimp is pink and opaque and spinach is wilted, about 4 minutes. Taste; season with salt and pepper.
- Remove from heat; serve immediately with fresh basil. Enjoy!
