How to Make Creamy Tuscan Orzo with Lemon Shrimp
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Heat olive oil in a large skillet over medium heat. Add garlic and shrimp; sauté for 2 minutes until shrimp are just pink.
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Remove shrimp and set aside. In the same skillet, add orzo, sun-dried tomatoes, salt, and pepper. Stir to coat.
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Pour in chicken broth and half-and-half. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring often.
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Stir in spinach, lemon zest and juice, and return shrimp to the pan. Cook for 2–3 minutes until spinach wilts and shrimp are heated.
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Sprinkle with Parmesan before serving.
Pro Tips for Perfect Creamy Tuscan Orzo with Lemon Shrimp
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large raw shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Tuscan Orzo with Lemon Shrimp?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Tuscan Orzo with Lemon Shrimp?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large raw shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.