Shrimp Veggie Tomato Orzo
This creamy tomato orzo with shrimp features simple ingredients and bold flavors, making it an easy and delicious meal perfect for any weeknight dinner.
Equipment
- 1 large pot
- 1 skillet
Ingredients
- ½ lb shrimp peeled and deveined
- 1½ 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 freshly grated
- ¼ teaspoon red crushed pepper flakes optional
- ½ teaspoon sugar or to taste
- 3 tablespoons olive oil divided
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add diced onions and cook for 3 to 4 minutes until softened.
- Stir in minced garlic and crushed red pepper flakes, cooking for 20 seconds; season with salt and pepper.
- Mix in tomato paste, sugar, and chicken stock and bring to a boil.
- Add the orzo and cook for 20 to 22 minutes, stirring frequently, adding extra stock or water as needed to maintain creaminess.
- Once the orzo is tender, stir in the heavy cream and parmesan cheese, season generously with salt and pepper, cook for 1 minute, then remove from heat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Season the shrimp with paprika, Italian seasoning, salt, and pepper; cook shrimp for 40 seconds on each side.
- Pour cooked shrimp over the creamy tomato orzo, adjust seasoning if needed, and serve warm.
Notes
- Stir orzo frequently to prevent sticking and burning.
- Add more chicken stock if orzo starts drying before fully cooked.
- Use freshly grated parmesan and adjust salt to enhance flavors.