Creamy Smoked Paprika Shrimp Orzo with Spinach and Artichokes
Indulge in a quick yet sophisticated weeknight dinner with this creamy smoked paprika shrimp orzo. Plump, perfectly seared shrimp, infused with a hint of smoky paprika and aromatic Italian herbs, nestle into a luscious orzo pasta dish. Fresh spinach, sun-dried tomatoes, and tangy artichoke hearts complete this vibrant meal, all bound together by a rich, velvety cream sauce that's both comforting and elegant.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under an hour, perfect for busy weeknights.
- Packed with robust flavors from smoked paprika and garlic.
- A one-pan wonder, simplifying cleanup.
- Combines succulent shrimp with creamy, comforting orzo.
- Versatile and easily adaptable with your favorite vegetables.
Ingredients
- 450 g (1 lb) raw shrimp, peeled and deveined. Use large shrimp for the best texture. Avoid pre-cooked shrimp as they tend to get rubbery.
- 5 mL (1 teaspoon) smoked paprika. Enhances the smoky flavor of the shrimp.
- 2.5 mL (½ teaspoon) Italian seasoning. A blend of thyme, oregano, and basil adds a herby aroma.
- 1.25 mL (¼ teaspoon) salt, plus more to taste. Balances flavors while seasoning the shrimp and sauce.
- 1.25 mL (¼ teaspoon) black pepper, plus more to taste. Balances flavors while seasoning the shrimp and sauce.
- 5 garlic cloves, minced. Garlic adds a punch of rich flavor while complementing the shrimp.
- 30 mL (2 tablespoons) olive oil, divided. Perfect for searing shrimp and preventing sticking.
- 180 g (1 cup) uncooked orzo. This pasta cooks fast and absorbs the creamy sauce beautifully.
- 480 mL (2 cups) chicken broth. Helps cook the orzo while adding depth to the dish. Substitute with vegetable broth for a vegetarian version.
- 50 g (â…“ cup) sun-dried tomatoes, chopped. Brings in a slight tang and sweetness.
- 115 g (4 oz) fresh spinach. Use fresh for the best color and texture; frozen spinach works too if well-drained.
- 400 g (1 cup) canned or jarred artichoke hearts, drained and chopped. These add a subtle tang to the dish.
- 240 mL (1 cup) heavy cream. Creates that irresistibly creamy sauce. Can substitute with half-and-half for fewer calories.
Instructions
- Prepare the shrimp by patting them dry thoroughly. In a medium bowl, season the shrimp with the smoked paprika, Italian seasoning, the initial 1.25 mL (¼ teaspoon) of salt, and 1.25 mL (¼ teaspoon) of black pepper. Toss gently to ensure all shrimp are evenly coated.
- Heat 15 mL (1 tablespoon) of olive oil in a large skillet or deep pan over medium-high heat. Once the oil is shimmering, add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Sear for approximately 2 minutes per side, until the shrimp turn pink and are just cooked through. Overcooking will make them tough. Remove the cooked shrimp from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to medium and add the remaining 15 mL (1 tablespoon) of olive oil. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it. Then, add the uncooked orzo to the skillet and toast it for 2 minutes, stirring continuously, until it becomes lightly golden and fragrant. This step deepens the nutty flavor of the pasta.
- Pour in the chicken broth, increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Simmer the orzo, stirring occasionally to prevent sticking, for about 10 minutes or until most of the broth has been absorbed and the orzo is al dente.
- Stir in the fresh spinach, chopped artichoke hearts, and heavy cream. Continue to cook on low heat, stirring gently, until the spinach has wilted completely and the sauce has thickened to your desired consistency, typically 3-5 minutes. The cream will create a rich, luxurious base for the dish.
- Return the seared shrimp to the skillet. Gently stir to combine all ingredients and warm the shrimp through, cooking for just 2-3 minutes. Taste the orzo and adjust the seasoning with additional salt and pepper if needed. Serve immediately and enjoy the creamy, flavorful dish.
Tools You’ll Need
- Large skillet or deep pan (preferably non-stick)
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Spatula or wooden spoon
- Tongs
Essential Success Tips
- Do not overcrowd the pan when searing the shrimp; work in batches if necessary to ensure a proper sear rather than steaming.
- Pat shrimp dry thoroughly before seasoning and searing for a better crust and color.
- Stir the orzo frequently while it simmers to prevent it from sticking to the bottom of the pan and to ensure even cooking.
- Avoid overcooking the orzo; it should be al dente (slightly firm to the bite) when done, as it will continue to absorb liquid and soften off the heat.
- Adjust the consistency of the sauce by adding a splash more broth or cream if it becomes too thick for your preference.
Professional Cooking Secrets
- For an extra layer of flavor, deglaze the pan with a splash of dry white wine (like Sauvignon Blanc) after searing the shrimp and before adding the garlic. Let it reduce for a minute to intensify the taste.
- To enhance the creamy texture without extra fat, try finishing the dish with a tablespoon of grated Parmesan cheese stirred in just before serving. The cheese will melt into the sauce, adding a savory depth.
- For a vibrant, fresh finish, sprinkle with chopped fresh parsley or chives just before serving. The herbs provide a bright contrast to the rich, creamy sauce.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of chicken broth or water to loosen the sauce.
- Variations: Feel free to add other vegetables like mushrooms, bell peppers, or peas. A squeeze of lemon juice at the end can brighten up the flavors. For a spicier kick, add a pinch of red pepper flakes with the garlic.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them very dry before seasoning and searing. This ensures they cook properly and don't release too much water, which could dilute the sauce.
What can I use instead of heavy cream?
For a lighter option, you can substitute heavy cream with half-and-half, whole milk, or a plant-based alternative like unsweetened full-fat coconut milk for a different flavor profile, or a cashew cream. Keep in mind that lighter options may not yield the same rich thickness.
Is orzo really a pasta?
Yes, orzo is a form of short-cut pasta, shaped like a large grain of rice. It's often used in soups, salads, and as a side dish, and it absorbs sauces beautifully, making it perfect for creamy dishes like this one.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 30g, Carbs: 38g, Fiber: 4g, Sodium: 850mg (approximate per serving)
Allergy Information
Contains shellfish (shrimp), dairy (heavy cream). May contain gluten (orzo). For a gluten-free version, use gluten-free orzo pasta. For a dairy-free version, substitute heavy cream with a suitable plant-based cream alternative.
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