One Pot Marry Me Shrimp And Orzo Pasta Recipe

Alright, friends, let me tell you—this One Pot Marry Me Shrimp and Orzo Pasta recipe is the kind of meal that’ll make people propose marriage (okay, maybe not literally, but it’s that good). It’s creamy, flavorful, and full of textures that’ll make every bite exciting. And the best part? It all comes together in one pan! Fewer dishes and more flavor? Sign me up. Whether you’re looking to impress someone special or just spoil yourself with a luxurious dinner, this is the recipe that’ll have you wondering, “Where has this been all my life?”

this RECIPE

A little love story with shrimp and orzo 💍

This recipe is one of those that snuck its way into my kitchen when I needed something special but without the fuss of multiple pots or hard-to-find ingredients. One night, I was in a rush but still craved something a little indulgent—something that made me feel like I was dining out, without the extra effort. And boom! The One Pot Marry Me Shrimp and Orzo Pasta was born.

The first time I made this, the smell alone—garlic, sun-dried tomatoes, and a hint of paprika—was enough to make my family wander into the kitchen, noses first. We all know how comforting that sizzling garlic and butter combo is. And then, when the creamy orzo with tender shrimp hit the table, it was game over. Even the picky eaters were scraping their plates. If you’re like me and believe food can be a little love language, this dish is speaking volumes.

Shrimp and orzo: the perfect pair

Orzo has a way of soaking up flavors like nobody’s business. It’s a pasta, but it cooks up like a grain, so every little bit of creaminess and seasoning just hugs it. Paired with shrimp, which is already a star in so many dishes, this combo is unbeatable. Shrimp’s natural sweetness and the smoky, savory depth from the paprika make for a balance that feels downright restaurant-worthy. And because everything’s happening in one pan, the orzo gets infused with all that shrimp-y goodness from the start. The result? Every forkful is a bite of magic.

Let’s talk ingredients: what’s making this dish a winner

• Shrimp: The star of the show here! You want shrimp that’s tender and plump, with a subtle sweetness. Fresh or frozen (just make sure to thaw and pat dry), they cook up fast, making them ideal for a quick dinner. If you’re out of shrimp or catering to a vegetarian crowd, you could swap it for tofu or even mushrooms.
• Orzo: This tiny pasta is great for absorbing all those flavorful liquids. I’ve tried other small pastas like couscous in a pinch, but nothing quite beats orzo for that perfect texture.
• Sun-dried tomatoes: Oh, the tang and sweetness these bring! They add such a depth of flavor that really makes this dish feel a little fancy. If you don’t have any on hand, roasted red peppers are a decent sub, but the sun-dried tomatoes? They’re golden.
• Heavy cream: Creaminess without going overboard. It coats the orzo and gives everything a luscious feel. You could use half-and-half for a lighter version, but if you want that indulgent “marry me” vibe, stick with the cream.
• Parmesan cheese: A salty, savory essential! I’ve also used Pecorino Romano for a sharper kick, but parmesan is the classic go-to here.
• Baby spinach: For a pop of green, this wilts down perfectly and adds a fresh contrast to the rich, creamy sauce. Kale works too if you’re in the mood for a little more texture.
• Garlic: Obviously. You can never go wrong with garlic.
• Smoked paprika and Italian seasoning: These give the dish warmth and that slightly smoky edge that takes it to the next level. Don’t skip the smoked paprika—it’s a game-changer!

Kitchen gear: the tools you’ll need (and what you can skip)

This is a one-pot recipe, so the gear list is as simple as the dish itself. You’ll need:

• A large skillet or sauté pan: Make sure it’s big enough to hold everything comfortably without overcrowding. You want the orzo to cook evenly, so give it room to breathe.
• Tongs or a slotted spoon: For handling the shrimp when you remove them from the pan.
• A wooden spoon: Perfect for stirring up that garlic, butter, and orzo combo. If you don’t have one, a regular spoon works too, but there’s something so classic about the feel of a wooden spoon.

If you don’t have a skillet with a lid, no problem. You can just cover it with foil when it’s time to simmer the orzo. We’re flexible here!

Step-by-step: cooking your way to shrimp-and-orzo heaven

Here’s how we get it done:

1. Toss the shrimp: In a bowl, combine your shrimp with sun-dried tomato oil, salt, pepper, and smoked paprika. Toss to coat everything evenly. This gives the shrimp a little head start on flavor!Tip: If your shrimp are still a little wet, pat them dry before tossing. You don’t want extra moisture messing up the sear.
2. Sauté the shrimp: Heat your skillet over medium heat. Once it’s hot, add the shrimp and cook just until they turn pink—usually 2-3 minutes. Remove them from the pan and set aside.Don’t overcook your shrimp! Keep an eye on them because they can go from tender to rubbery real quick.
3. Start the flavor base: In the same pan, melt the butter. Once it’s melted and starting to foam, toss in your minced garlic and red chili flakes. Let that cook for about two minutes, just until the garlic is fragrant. Your kitchen should start smelling amazing right about now.
4. Cook the orzo: Now add the chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, and a little more salt and pepper. Stir to combine and bring it all to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.Pro tip: Give it a stir halfway through to make sure the orzo isn’t sticking to the bottom.
5. Finish it off: Once the orzo is cooked, stir in your parmesan and baby spinach. The spinach will wilt almost immediately. Taste and adjust the seasoning—this is your moment to tweak it to your liking! Finally, add the shrimp back to the pan and give everything a gentle toss to combine.If the mixture seems too thick, add a splash of chicken broth or water to loosen it up.
6. Garnish and serve: Sprinkle with freshly chopped parsley or basil for a pop of freshness. And that’s it—dinner is served!

Variations to try (and love)

This dish is perfect as-is, but I’m always tweaking things based on what’s in the fridge or pantry. Here are some ideas:

• Vegetarian version: Swap the shrimp for sautéed mushrooms or even chickpeas for a protein boost. You can also use vegetable broth instead of chicken broth to make it fully vegetarian.
• Gluten-free twist: Use a gluten-free orzo or another small gluten-free pasta, and adjust the cooking time accordingly.
• Spice it up: If you like a bit more heat, add extra red chili flakes or a splash of hot sauce at the end.
• Seasonal variations: In the summer, throw in some cherry tomatoes along with the spinach. In winter, swap the spinach for heartier greens like kale or Swiss chard.
• Extra veggies: Zucchini, asparagus, or roasted red peppers could easily be tossed in during the last few minutes of cooking.

How to serve (because presentation matters)

When you’re ready to serve, you can plate this straight from the skillet—there’s something cozy and communal about digging in family-style. For a fancier touch, portion it into shallow bowls, twirling the orzo gently with a fork, and nestle the shrimp on top for a restaurant-worthy presentation. Garnish with extra parsley or basil, and maybe even a little more parmesan.

For sides, this dish pairs well with a simple salad or garlic bread to soak up that creamy sauce.

beverages to pair with your dish

If you’re looking for the perfect drink to accompany this dish, I’d recommend something light and refreshing. A sparkling water with a twist of lemon or lime works beautifully—it cuts through the richness of the pasta and cleanses the palate. You could also opt for an iced green tea with a hint of mint, which adds a fresh contrast to the savory flavors of the dish. For a slightly sweeter option, a homemade lemonade or even a chilled apple cider can balance out the smoky, creamy notes of the pasta.

Storing leftovers (if there are any!)

If you somehow manage to have leftovers (unlikely, but it happens), store them in an airtight container in the fridge for up to three days. To reheat, I’d recommend adding a splash of chicken broth or water to keep the orzo from drying out. You can reheat it gently on the stove or in the microwave, stirring occasionally to make sure everything warms evenly.

Adjusting for different serving sizes

This recipe is easily scalable, which is great if you’re cooking for a crowd or just for yourself. If you’re doubling the recipe, make sure your pan is big enough to hold all that extra orzo and shrimp. You might also need to extend the simmering time by a few minutes. For a smaller batch, halve the ingredients but keep an eye on the orzo—it might cook a bit faster with less liquid.

Common issues and how to avoid them

• Shrimp turning rubbery? Be careful not to overcook them! Cook just until they turn pink, and then remove them from the heat. They’ll finish cooking when you add them back in at the end.
• Orzo sticking to the pan? Give it a stir halfway through the simmering process to prevent it from clumping or sticking to the bottom.
• Too thick or too thin? If your sauce gets too thick, add a splash of chicken broth to thin it out. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce the liquid.

Give it a try—your next favorite dish is just a pot away!

This One Pot Marry Me Shrimp and Orzo Pasta is one of those recipes that’s going to stick with you. It’s easy enough for a weeknight, impressive enough for a date night, and delicious enough that you’ll want to make it over and over again. Customize it to your liking, and don’t be afraid to experiment—that’s half the fun! So grab your skillet, get cooking, and get ready to fall in love with your new favorite dish.

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes! Just make sure to thaw and pat them dry before cooking so they don’t release too much water into the dish.
2. What if I don’t have orzo?
   You can substitute a small pasta like couscous or even arborio rice, but adjust the cooking time accordingly.
3. Can I make this dish dairy-free?
   Absolutely! Swap the butter for olive oil and use coconut milk instead of heavy cream. It’ll still be creamy and delicious!
4. Can I make it ahead of time?
   You can make it a few hours ahead, but I recommend adding the shrimp right before serving to keep them tender.
5. How spicy is this dish?
   It’s got a mild kick from the red pepper flakes, but you can adjust the heat to your liking by adding more or less.

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