How to Make Creamy Tuscan Orzo with Lemon Shrimp
-
Heat olive oil in a large skillet over medium heat. Add garlic and shrimp; sauté for 2 minutes until shrimp are just pink.
-
Remove shrimp and set aside. In the same skillet, add orzo, sun-dried tomatoes, salt, and pepper. Stir to coat.
-
Pour in chicken broth and half-and-half. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring often.
-
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.
-
Sprinkle with Parmesan before serving.
Pro Tips for Perfect Creamy Tuscan Orzo with Lemon Shrimp
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.