Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook 1–2 minutes per side until pink. Remove and set aside.
- In the same pan, add remaining olive oil and garlic. Sauté for 30 seconds, then add sun-dried tomatoes and cook for another minute.
- Stir in orzo and toast for 1–2 minutes.
- Pour in chicken broth, lemon juice, and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, stirring occasionally.
- Once orzo is tender and most liquid is absorbed, stir in heavy cream and parmesan.
- Return shrimp to the pan. Simmer 2–3 more minutes until everything is heated through and well combined.
- Garnish with chopped parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes