Description

This One-Pot Marry Me Shrimp and Orzo Pasta is a creamy, garlicky, and flavorful dish with juicy shrimp and tender orzo, all cooked in a rich, sun-dried tomato Parmesan sauce. It’s an easy, romantic dinner that’s perfect for date night or a comforting weeknight meal!

Ingredients

Units Scale

For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp red pepper flakes (optional)
1 tbsp olive oil

For the Sauce & Pasta:

2 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
1 cup orzo pasta
2 cups chicken broth (or seafood broth)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 cup fresh basil, chopped (for garnish)
1/4 cup cherry tomatoes, halved (optional)

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Instructions

Season & Cook Shrimp: In a bowl, toss shrimp with salt, pepper, paprika, and red pepper flakes. Heat olive oil in a large skillet over medium heat. Cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
Cook the Orzo: Stir in the orzo pasta and Italian seasoning, coating it in the butter mixture. Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Add Cream & Cheese: Stir in heavy cream and Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
Combine Everything: Return the shrimp to the pan, along with cherry tomatoes if using. Stir everything together and let it simmer for 2 minutes.

Serve & Garnish: Remove from heat and garnish with fresh basil. Serve warm and enjoy!

Notes

For extra richness, add a splash of white wine when cooking the garlic.
Substitute half-and-half for heavy cream for a lighter version.

Use vegetable broth for a pescatarian-friendly dish.