Creamy Shrimp Orzo with Sun-dried Tomatoes and Spinach

We still can’t get over the explosion of flavors in this Creamy Shrimp Orzo Pasta—rich, garlicky, and packed with tender shrimp, sun-dried tomatoes, spinach, and a lick-your-plate-worthy Parmesan sauce. It’s the kind of dish you’d order at a restaurant and still be raving about weeks later—but instead, you’re making it at home, in one pot, in under 40 minutes!

Try this Chili Garlic Lime Shrimp and Blackened Shrimp Tacos if you’re craving more delicious shrimp recipes.

Ever since meeting Justin, pasta night has become a weekly ritual in our house. Usually, it’s him whipping up his famous Mushroom Pappardelle, Pasta Carbonara, or experimenting with a new Campari Tomato Sauce recipe.

But this time… I had a serious hankering for a creamy pasta dish and knew exactly what I wanted to make. (I swear, this one must have come to me in a dream—the craving was insane!)

It had to start with a creamy, Parmesan-and-garlic-loaded orzo, infused with bold Tuscan flavors like sun-dried tomatoes, artichoke hearts, fresh basil, and spinach. But instead of using chicken like so many orzo dishes do… this one would be finished with the juiciest, most succulent seared Gulf shrimp—the kind you can only get down here in the South!

Ingredients You’ll Need

• Orzo Pasta: A short-cut pasta that looks like rice and cooks up creamy like risotto when stirred frequently while simmering. Substitute: Arborio rice for a risotto-style dish, but adjust liquid and cook time accordingly.
• Shrimp: A larger size, such as 16/20 count, sears beautifully while staying juicy. If using smaller shrimp, reduce cook time; for larger shrimp, increase slightly. Peel and devein before cooking, and choose whether to leave the tails on or off based on preference.
• Sun-Dried Tomatoes (Packed in Oil): These have a richer, more concentrated flavor than dry-packed versions. Drain well before slicing to prevent excess oil from making the dish greasy.
• Artichoke Hearts (Canned in Water): The easiest option—just drain, coarsely chop, and pat dry to avoid extra liquid thinning out the sauce.
• Italian Seasoning: The Evolving Table Italian seasoning was used in this recipe. If using another brand, adjust the amount of salt as blends can vary.
• Half and Half: Creates the perfect creamy texture without being too heavy. Substitutes: Whole milk or dairy-free alternatives like unsweetened cashew or oat milk, though the sauce won’t be as creamy.
• Parmesan Cheese: Use freshly grated from a block for the best melt and flavor—pre-shredded versions won’t blend as smoothly.
• Spinach & Basil: Fresh baby spinach wilts beautifully into the pasta, and fresh basil adds a bright, herby finish.

For the exact measurements and detailed instructions, please see the recipe card below.

How to Make Creamy Shrimp Orzo

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

• Season and cook the shrimp. Dry the shrimp with a paper towel, then sprinkle with Italian seasoning and salt. Then, heat one tablespoon of the butter and one tablespoon of avocado oil in a skillet over medium heat. Cook the shrimp in a single layer for 4 to 5 minutes, flipping halfway through. The shrimp should be pink and cooked through. Transfer the shrimp to a clean plate.
• Cook the onion. Add the remaining two tablespoons of butter to the skillet, then stir in the onion and cook for a few minutes. Add the garlic and cook for another 30 seconds.

• Stir in the orzo. When the onion and garlic are cooked, stir in the orzo, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper. Let the orzo cook for a couple of minutes, stirring well. Then, pour in the broth. Scrape the bottom of the pan to release any cooked-on bits.
• Make the base. Stir the sun-dried tomatoes and artichokes into the orzo mixture. Turn the heat to high and bring the mixture to a boil, then reduce it to medium-low. Simmer the orzo for 10 to 12 minutes, stirring occasionally. Do not let the orzo clump up.

• Thicken the sauce. Carefully pour the half and half into the orzo mixture, stirring well. Cook for a few more minutes. The sauce should thicken.
• Finish the dish. Stir the Parmesan cheese, spinach, and basil into the mixture. Stir until the spinach wilts. Then add the cooked shrimp and drizzle the lemon juice on top. Stir well. Serve immediately with a sprinkling of parsley and extra lemon wedges.

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