Garlic Orzo Tuscan Shrimp is coated in a light and creamy Parmesan cheese sauce filled with garlic, sun dried tomatoes, Baby Bella mushrooms, onion and spinach.
This has really great flavor and the majority of it (other than cooking the orzo) is done in one pan. It is easy and quick, ready in just 20 minutes yet it’s beautiful enough impress a discerning eye.
Need a dessert to go with it? Try this Red Velvet Cake for Two, these Brownies with fresh Raspberry Sauce, or these Chocolate Peanut Butter Lava Cakes/
Start by bringing a medium pot of water to a boil and cook the orzo according to the package instructions, about 8 or 9 minutes. Drain the orzo and set aside.
While the orzo is cooking, heat a large skillet over medium heat. Melt the butter and add in the garlic and shrimp and fry two minutes on each side, until cooked through and pink. Transfer the shrimp to a bowl and set aside.
Garlic Orzo Tuscan Shrimp is coated in a light and creamy Parmesan cheese sauce filled with garlic, sun dried tomatoes, baby bella mushrooms, onion and spinach! This has really great flavor and the majority of it (other than cooking the orzo) is done in one pan.
Ingredients (Choose US or Metric)
- 1/2 cup orzo pasta uncooked
- 1 tablespoon butter or margarine
- 3 cloves garlic minced (I use garlic in a jar)
- 1/2 pound shrimp (I use peeled, deveined, tails off)
- 1/2 small yellow onion diced
- 3 baby bella mushrooms sliced
- 2 1/2 ounce jarred sun dried tomato strips in oil drained
- 1 cup milk whole
- Salt and pepper to taste
- 1 1/2 cups baby spinach leaves
- 1/3 cup fresh grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 tablespoon dried parsley
Instructions
- Bring a pot of water to a boil and cook the orzo per package instructions, about 8 or 9 minutes. Drain the orzo and set aside.
- While the orzo is cooking, heat a large skillet over medium heat. Melt the butter and add in the garlic and shrimp and fry two minutes on each side, until cooked through and pink. Transfer the shrimp to a bowl and set aside.
- Add the onion and mushrooms to the butter remaining in the skillet. Allow them to cook for a couple of minutes.
- Add the sun dried tomatoes and fry for 1-2 minutes.
- Reduce heat to medium low heat and add the milk bringing it to a gentle simmer, stirring occasionally. Add salt and pepper to your taste.
- Add in the spinach leaves and the Parmesan cheese. Allow the sauce to simmer for about a minute until cheese melts.
- Sprinkle the herbs and parsley over the mix and stir through.
- Add the shrimp and cooked orzo into the pan. Serve and Enjoy.
Recipe Notes
Calories listed are per serving.
Recipe Source:zonacooks.com