Garlic Orzo Tuscan Shrimp for Two
A delightful and comforting one-pan dish that combines tender shrimp, savory orzo, and vibrant vegetables, perfect for a quick weeknight dinner or a romantic meal.
Ingredients
For the Base
- 8 oz orzo pasta Substitute with whole wheat or gluten-free version if desired.
- 1 lb shrimp, peeled and deveined Can use chicken or tofu as alternatives.
For the Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced Stir occasionally while sautéing to avoid burning.
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup baby bella mushrooms, sliced Any mushroom variety can be used.
- 1/2 cup onion, chopped
- 2 cups fresh spinach Can replace with kale or Swiss chard.
To Serve
- 1/2 cup Parmesan cheese, grated Nutritional yeast is a dairy-free alternative.
- Salt and pepper to taste
- Fresh basil for garnish (optional) Adds a touch of elegance.
Instructions
Preparation
- Cook the orzo according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 2-3 minutes.
- Stir in the mushrooms and sun-dried tomatoes. Cook until the mushrooms are tender, approximately 4-5 minutes.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.
- Add the cooked orzo and Parmesan cheese to the pan, stirring to combine. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil if desired.
Notes
Don’t overcook the shrimp; cook until just pink for tenderness. Prep vegetables in advance for quicker cooking. Adjust seasoning to taste.