Creamy tomato orzo with shrimp is going to be your favorite recipe! It’s made with simple ingredients, easy to make, and it’s loaded with flavor.
Here’s the thing about this recipe, you can make the orzo as creamy or as thick as you’d like. If you want it creamier, add more chicken stock and/or heavy cream. Also, keep in mind that the longer the orzo sits, the thicker it will become. I highly recommend that the orzo be loose and super creamy right before serving. I love to serve this with cheesy garlic bread and tomato avocado salad but feel free to serve it on its own.
INGREDIENT NOTES
- Orzo – Do not rinse the dry orzo pasta.
- Tomato Paste – You’ll need 6 ounces of it.
- Chicken Stock – If you don’t have chicken stock, use water.
- Parmesan Cheese – Use freshly grated parmesan cheese for the best results.
- Sugar – It helps to balance the acidity of the tomato paste.
- Salt – Season the orzo and shrimp generously with kosher salt for maximum flavor.
- Shrimp – Any sized shrimp will work. If using frozen shrimp, make sure to thaw completely before cooking.
IMPORTANT RECIPE TIPS!
- It is crucial to stir the orzo frequently as it cooks otherwise, it will stick to the bottom of the pot and burn. Ideally, you should be stirring the orzo every other minute.
- If the orzo is starting to dry up and still has a bite to it, add more chicken stock. Continue adding stock and stirring the orzo until it is fluffy and tender.
- Add lots of freshly grated parmesan cheese and salt to the orzo once it’s fully cooked through.
HOW LONG DO I COOK THE ORZO FOR?
It took about 20 minutes for the orzo to fully cook but if you like it extra tender, cook for 22-23 minutes.
HOW LONG DO I COOK THE SHRIMP FOR?
Only cook the shrimp for about 1 minute on each side otherwise they will turn out tough.
RECIPE VARIATIONS
- Not a fan of shrimp? Feel free to top the orzo off with grilled chicken, veggies, or meatballs instead.
- You can absolutely use arborio rice instead of orzo, but the cooking time will vary.
- Serve with fresh goat cheese or feta for extra flavor!
- A drizzle of truffle oil on top makes it taste even better.
STORAGE
Allow the orzo with shrimp to cool completely then transfer it to an air-tight container and refrigerate for up to 2 days. Reheat in the microwave or on the stovetop.
MORE RECIPES YOU MIGHT ENJOY…
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Creamy Tomato Orzo with Shrimp
Ingredients
- ½ lb shrimp peeled and deveined
- 1 ½ cups dry orzo pasta
- 6 ounces tomato paste
- 4 cups chicken stock or more if needed
- ½ cup heavy cream
- ½ small onion finely diced
- 2 garlic cloves finely minced
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ cup parmesan cheese
- ¼ teaspoon red crushed pepper flakes optional
- ½ teaspoon sugar or to taste
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onions and cook for 3-4 minutes. Stir in the garlic and red crushed pepper flakes and cook for 20 seconds. Season with salt and pepper.
- Stir in the tomato paste, sugar, and chicken stock and bring it to a boil.
- Stir in the orzo and cook for 20-22 minutes while stirring frequently. Add more chicken stock or water if needed. It should be loose and creamy.
- Once the orzo is tender, stir in the heavy cream and parmesan cheese. Season generously with salt and pepper, cook for 1 minute, and remove it from the heat.
- Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat.
- Add the shrimp and season with paprika, Italian seasoning, salt, and pepper. Cook the shrimp for 40 seconds on each side.
- Pour the shrimp over the creamy tomato orzo, check for seasoning, and enjoy warm!
Notes
- It is crucial to stir the orzo frequently as it cooks otherwise, it will stick to the bottom of the pot and burn. Ideally, you should be stirring the orzo every other minute.
- If the orzo is starting to dry up and still has a bite to it, add more chicken stock. Continue adding stock and stirring the orzo until it is fluffy and tender.
- Add lots of freshly grated parmesan cheese and salt to the orzo once it’s fully cooked through.
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