30-Minute One-Pan Shrimp Orzo Delight

Ingredients:

Shrimp:

• 1 lb large raw shrimp, peeled and deveined (16 or 20 count per pound)
• 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 5 cloves garlic, minced
• 2 tablespoons olive oil

Orzo and Sauce:

• ⅓ cup chopped sun-dried tomatoes
• 1 cup uncooked orzo
• 2 cups chicken stock
• ¼ teaspoon salt
• 14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
• 4 oz fresh spinach
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

Searing the Shrimp:

1. Season the large raw shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
3. Add shrimp and minced garlic, cooking for about 2 minutes per side. Ensure shrimp are not overcrowded to avoid steaming. Work in batches if necessary. Remove shrimp to a plate.

Cooking the Orzo:

1. In the same skillet, add chopped sun-dried tomatoes, uncooked orzo, and 1 tablespoon of olive oil. Cook on medium heat, stirring, for about 2 minutes until browned.
2. Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is cooked through.
3. Add spinach, artichokes, and cream. Stir on low-medium heat until the spinach wilts.
4. Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more) until everything is warmed through.
5. Season with salt, pepper, and more smoked paprika if desired.

Enjoy this quick and flavorful one-pan meal! 🍤🍲