Shrimp Orzo Sun Dried Tomatoes: A Delicious & Easy Recipe

Shrimp Orzo Sun Dried Tomatoes – just the name conjures images of sun-drenched Mediterranean coasts and the aroma of fresh herbs mingling with the sea breeze, doesn’t it? Imagine tender shrimp nestled amongst perfectly cooked orzo pasta, punctuated by the intense, sweet-tart flavor of sun-dried tomatoes. This isn’t just a recipe; it’s a culinary escape!

Orzo, resembling rice but boasting a delightful pasta texture, has been a staple in Mediterranean cuisine for centuries. Its versatility makes it the perfect base for absorbing the vibrant flavors of ingredients like succulent shrimp and intensely flavored sun-dried tomatoes. Sun-dried tomatoes themselves are a testament to preserving the bounty of summer, concentrating the sweetness and tang of ripe tomatoes into a powerhouse of flavor.

What makes this Shrimp Orzo Sun Dried Tomatoes recipe so irresistible? It’s the symphony of textures and tastes. The slight chew of the orzo, the delicate sweetness of the shrimp, the concentrated tang of the sun-dried tomatoes, all brought together with a touch of garlic and herbs. Beyond the deliciousness, it’s incredibly quick and easy to prepare, making it a perfect weeknight meal that feels like a special occasion. People adore this dish because it’s both comforting and sophisticated, a delightful balance that satisfies every craving. Get ready to experience a taste of the Mediterranean in your own kitchen!

this Recipe

Ingredients:

• 1 pound orzo pasta
• 1.5 pounds large shrimp, peeled and deveined
• 1 (8.5 ounce) jar sun-dried tomatoes, packed in oil, drained (reserve 2 tablespoons of oil)
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons butter
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil

Preparing the Shrimp and Sun-Dried Tomatoes:

1. First, let’s get our shrimp ready. Pat the shrimp dry with paper towels. This helps them get a nice sear when we cook them. Season them generously with salt, pepper, and a pinch of red pepper flakes if you’re using them. Set them aside for now.
2. Next, we’ll tackle the sun-dried tomatoes. Drain the jar of sun-dried tomatoes, but don’t discard the oil! We’re going to use a couple of tablespoons of that flavorful oil later. Roughly chop the sun-dried tomatoes and set them aside.
3. Mince the garlic. I like to use a garlic press, but finely chopping it with a knife works just as well.

Cooking the Orzo:

4. Now, let’s cook the orzo. In a large pot or Dutch oven, melt the butter over medium heat. Add the orzo and toast it for about 2-3 minutes, stirring constantly, until it’s lightly golden and fragrant. This toasting step adds a nutty flavor to the orzo that really elevates the dish.
5. Pour in the white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pot. This is called deglazing, and it adds a ton of flavor.
6. Add the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
7. While the orzo is cooking, keep an eye on it. You want it to be creamy, but not mushy. If it’s absorbing the liquid too quickly, you can add a little more broth.

Sautéing the Shrimp and Aromatics:

8. While the orzo is simmering, heat the olive oil and the reserved sun-dried tomato oil in a large skillet over medium-high heat.
9. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
10. Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches.
11. Remove the shrimp from the skillet and set aside.

Bringing it All Together:

12. Add the chopped sun-dried tomatoes to the skillet and cook for about 2 minutes, stirring occasionally, until they soften slightly and release their flavor.
13. Pour the sun-dried tomatoes into the pot with the cooked orzo. Stir to combine.
14. Stir in the heavy cream and Parmesan cheese. Cook for about 1-2 minutes, or until the cheese is melted and the sauce is creamy.
15. Add the cooked shrimp back to the pot. Stir gently to combine.
16. Stir in the lemon zest and lemon juice. Taste and adjust the seasoning with salt and pepper as needed.
17. Finally, stir in the chopped fresh basil.

Serving:

18. Serve the Shrimp Orzo immediately. Garnish with extra Parmesan cheese and fresh basil, if desired.
19. This dish is best served hot, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Tips and Variations:

• Spice it up: Add more red pepper flakes for a spicier dish. You could also add a pinch of cayenne pepper.
• Add vegetables: Feel free to add other vegetables to this dish, such as spinach, asparagus, or zucchini. Sauté them along with the sun-dried tomatoes.
• Use different cheese: If you don’t have Parmesan cheese, you can use Pecorino Romano or Asiago cheese instead.
• Make it lighter: To make this dish lighter, you can use half-and-half instead of heavy cream, or omit the cream altogether.
• Use different herbs: Instead of basil, you can use other fresh herbs, such as parsley, oregano, or thyme.
• Shrimp size: I prefer using large shrimp for this recipe, but you can use any size shrimp you like. Just adjust the cooking time accordingly.
• Sun-dried tomatoes: If you can’t find sun-dried tomatoes packed in oil, you can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water for about 30 minutes before using.
• Make it ahead: You can cook the orzo and sauté the sun-dried tomatoes ahead of time. Store them separately in the refrigerator. When you’re ready to serve, reheat them and add the shrimp, cream, cheese, and basil.
• Lemon: Don’t skip the lemon zest and juice! It adds a bright, fresh flavor that really complements the other ingredients.
• Broth: While chicken broth is my go-to, vegetable broth works well too. You could even use seafood broth for an extra layer of flavor.

Enjoy your delicious Shrimp Orzo with Sun-Dried Tomatoes!

Conclusion:

This Shrimp Orzo with Sun-Dried Tomatoes isn’t just another weeknight dinner; it’s a vibrant, flavorful experience that’s surprisingly easy to pull off. Trust me, once you taste the perfectly cooked orzo mingling with the sweet sun-dried tomatoes and succulent shrimp, all bathed in that garlicky, lemony sauce, you’ll understand why I’m so excited to share this recipe with you. It’s a dish that feels both comforting and sophisticated, making it perfect for a casual family meal or even a slightly more elevated dinner party.

Why is this a must-try? Because it delivers big flavor with minimal effort. We’re talking about a dish that comes together in under 30 minutes, using ingredients that are readily available. Plus, the combination of textures and tastes is simply divine. The orzo provides a satisfying chewiness, the sun-dried tomatoes offer a burst of sweetness and tang, and the shrimp adds a delicate, briny flavor that ties everything together beautifully. And let’s not forget that bright, zesty lemon sauce – it’s the secret ingredient that elevates this dish from good to absolutely unforgettable.

But the best part? This recipe is incredibly versatile. Feel free to get creative and adapt it to your own preferences. For a heartier meal, consider adding some grilled chicken or Italian sausage. If you’re a vegetarian, you can easily swap the shrimp for some sautéed mushrooms or artichoke hearts. Want to add a little extra heat? A pinch of red pepper flakes will do the trick. And for a touch of freshness, sprinkle some chopped basil or parsley over the top before serving.

Here are a few serving suggestions to get you started:

* As a main course: Serve a generous portion of the Shrimp Orzo with Sun-Dried Tomatoes alongside a simple green salad and some crusty bread for dipping in that delicious sauce.
* As a side dish: This orzo dish also makes a fantastic side to grilled fish, chicken, or steak.
* For lunch: Pack it up for a flavorful and satisfying lunch that will make all your coworkers jealous.
* Variations: Try adding a splash of white wine to the sauce for extra depth of flavor. You could also incorporate some spinach or kale for added nutrients and a pop of color. If you’re feeling adventurous, experiment with different types of cheese, such as feta or goat cheese, for a tangy twist.

I truly believe that this Shrimp Orzo with Sun-Dried Tomatoes will become a staple in your kitchen. It’s a recipe that’s easy to make, packed with flavor, and endlessly adaptable. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that you’ll love this dish as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking!