One Pot Marry Me Shrimp And Orzo Pasta Recipe

There’s something magical about one-pot meals, isn’t there? They’re easy, convenient, and less cleanup is always a win. But when it comes to this particular dish, I’m convinced it’s got a little extra something: the “Marry Me” Shrimp and Orzo Pasta. Yes, it’s that good. The kind of dish that can make someone fall in love with you (or at least keep them coming back for seconds). This creamy, flavor-packed meal hits all the right notes: tender shrimp, velvety orzo, and a tangy, smoky punch from the sun-dried tomatoes. It’s one of those dinners that look fancy but are secretly super simple to throw together—perfect for busy weeknights or impressing your date.

I first came across a version of this recipe on a Sunday afternoon, when I was searching for something quick and comforting to make. You know those moments when you want comfort food, but you don’t want to spend hours in the kitchen? That was me. I had shrimp in the freezer and a half-used jar of sun-dried tomatoes in the fridge (from another recipe I tried and loved), and thus, this one-pot wonder was born. The first bite had me thinking, “If I wasn’t already married, this might’ve sealed the deal.”

this RECIPE

Why you’ll love this dish (besides the minimal cleanup!)

This recipe checks all the boxes. It’s easy (yes, just one pot!), it’s packed with flavor, and it’s ready in about 30 minutes. The shrimp cook up quickly and soak in all those delicious spices, while the orzo and creamy broth turn into something like a cozy hug in a bowl. Plus, who can resist a sprinkle of parmesan and fresh herbs? It’s the perfect balance of richness and freshness, and the sun-dried tomatoes give it a unique twist that makes it feel special, like restaurant-quality special.

My personal shrimp obsession: why this dish means so much to me

Shrimp is my go-to for quick, elegant meals, and this dish really lets them shine. I have this vivid memory from my childhood where we’d only have shrimp on special occasions. It wasn’t an everyday thing, so it always felt like a treat. The moment I smell shrimp sizzling in the pan, it brings me right back to those family gatherings—like the one summer where my dad grilled shrimp for the entire family, and the air smelled like butter, garlic, and seafood. That’s when I realized how much shrimp can transform a dish from good to great.

Fast forward to today, shrimp is always stocked in my freezer, ready for whatever last-minute craving hits. And while I’ve experimented with countless shrimp dishes, this one ranks high. It’s simple but still has that “wow” factor.

Orzo pasta meets shrimp: a match made in heaven

This recipe brings together two ingredients that just belong together—shrimp and orzo. The shrimp adds that lovely briny sweetness, while the orzo absorbs all the flavors in the pan like a sponge, turning it into a creamy, savory delight. Orzo, if you haven’t used it much, is like a little cousin of rice and pasta. It’s tender, cooks quickly, and gives you the satisfaction of pasta without the heaviness.

Interestingly, orzo (which means “barley” in Italian due to its shape) has been a staple in Mediterranean cuisine for centuries. It’s traditionally used in soups, but I love using it in one-pot meals like this because it doesn’t require pre-boiling—less hassle, more deliciousness. It’s a perfect pasta for absorbing all that flavorful broth and cream.

Let’s talk ingredients: why each one matters

• Shrimp: The star of the show. I use large shrimp, thawed and patted dry, to make sure they sear nicely in the pan without turning rubbery. The smoked paprika and sun-dried tomato oil give them a beautiful flavor that pairs perfectly with the creamy orzo.
• Sun-dried tomatoes: These bring a lovely tang and depth to the dish. If you’re out, you could substitute cherry tomatoes, but I’d miss that intense, slightly smoky flavor.
• Chicken broth and heavy cream: This is what turns orzo into creamy perfection. Chicken broth gives it a savory base, while the heavy cream adds richness. If you’re looking for a lighter option, you could swap the cream for half-and-half or even a splash of milk.
• Orzo: As I mentioned, orzo is the unsung hero of this recipe. It’s light but soaks up all the flavors. Just be careful not to overcook it—taste it at the 10-minute mark.
• Italian seasoning: This blend of herbs (usually basil, oregano, and thyme) adds that earthy, savory note. You can make your own if you have a well-stocked spice cabinet!
• Parmesan cheese: Adds a salty, nutty flavor that ties everything together. It also thickens the sauce beautifully.
• Baby spinach: This adds a pop of color and freshness at the end. Plus, it sneaks some greens into the dish without overpowering the flavors.

Kitchen tools: What you need and what you can totally skip

You really don’t need much for this recipe, which is one of the things I love about it. Here’s what’s essential:

• Large skillet or sauté pan: A wide, deep pan is best here. You’ll be cooking everything in this, so make sure it’s big enough to hold the orzo and the shrimp without crowding.
• Tongs or a slotted spoon: For turning the shrimp and removing them from the pan.
• A good wooden spoon or spatula: This helps when stirring the orzo and incorporating all the ingredients evenly.

You can totally skip things like a blender or food processor. Just simple, everyday kitchen tools work here.

Step-by-step: Let’s cook this together!

1. Season the shrimp: Start by tossing your shrimp in sun-dried tomato oil, salt, pepper, and smoked paprika. This oil from the sun-dried tomatoes is liquid gold—it’s packed with flavor! Sauté the shrimp in your skillet over medium heat for just a few minutes until they turn pink and opaque. Remove them and set aside. You don’t want to overcook them since they’ll go back in at the end.
2. Sauté garlic and chili flakes: In the same pan, melt your butter and sauté the garlic and red chili flakes for a minute or two. The smell? Absolute heaven. Be careful not to burn the garlic—keep the heat at medium, and stir frequently.
3. Cook the orzo: Now add the chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, salt, and pepper to the pan. Bring it to a simmer, then reduce the heat and cover. Let it cook for about 10 minutes, stirring occasionally, until the orzo is tender and creamy.
4. Bring it all together: Once the orzo is tender, stir in your parmesan and spinach. The spinach will wilt down quickly and add a nice pop of green. Taste and adjust seasoning if needed (sometimes I add a pinch more salt here). Then, add the shrimp back into the pan and sprinkle with parsley or basil.

Variations: Get creative with your dish

There are so many ways to tweak this recipe to suit your taste or dietary needs. Here are a few ideas:

• Make it gluten-free: Swap the orzo for a gluten-free pasta or even quinoa. The texture will be a little different, but it’ll still be delicious.
• Go dairy-free: You can use coconut milk or almond milk instead of heavy cream for a dairy-free version. I’ve tried it with coconut milk, and it adds a subtle sweetness that works surprisingly well with the shrimp and tomatoes.
• Add some heat: If you like things spicy, add more red pepper flakes or even a dash of cayenne. A little heat goes a long way in cutting through the richness of the cream.
• Swap the protein: If shrimp isn’t your thing, this dish works beautifully with chicken or even scallops. Just adjust the cooking times accordingly.

Serving suggestions: Make it look (and taste) like a million bucks

For a simple weeknight meal, I usually just serve this straight from the pan with a sprinkle of parsley and a good grating of parmesan. But if I’m feeling fancy, I’ll plate it up with some crusty bread on the side to soak up the sauce and maybe a light arugula salad with a lemon vinaigrette for some brightness.

Drink pairings: What goes well with shrimp and orzo?

For wine lovers, a crisp white wine like Sauvignon Blanc or Pinot Grigio is a great match. The acidity cuts through the creaminess of the sauce and complements the shrimp. If you’re a red wine fan, a light red like Pinot Noir works too. And for those who prefer something non-alcoholic, a sparkling water with a slice of lemon or lime adds just the right amount of refreshment.

Storage and reheating tips: Keep it fresh

This dish stores well in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce, as the orzo will soak up a lot of liquid as it sits. I like to reheat it on the stovetop, but the microwave works in a pinch—just be sure to stir halfway through to heat it evenly.

Adjusting for different serving sizes

If you’re cooking for two, you can easily halve this recipe. Or, if you’re feeding a crowd, double it—just make sure your skillet is big enough! The cooking time might be a minute or two longer when making a larger batch, so keep an eye on the orzo and adjust as needed.

Common questions (FAQs)

1. Can I use frozen shrimp? Absolutely! Just thaw them before cooking and pat them dry to avoid excess water in the pan.
2. Can I make this dish ahead of time? It’s best fresh, but you can prep everything ahead and reheat. Just be sure to add a little extra broth or cream when reheating.
3. What can I substitute for orzo? You can use any small pasta shape, like ditalini or acini di pepe, or try it with rice for a risotto-like texture.
4. Is this dish spicy? Not really, but you can adjust the heat by adding more or less red pepper flakes.
5. Can I use fresh tomatoes instead of sun-dried? You can, but the flavor won’t be as intense. Try roasting the fresh tomatoes first for a richer flavor.

Give it a try!

I hope this one-pot “Marry Me” Shrimp and Orzo recipe becomes a favorite in your home, just like it has in mine. It’s a dish that’s full of flavor, yet so simple to make, and perfect for any occasion—whether it’s a cozy weeknight dinner or a special date night. Go ahead, give it a try, and don’t be surprised if you get some extra compliments at the table! 😊

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