Name: One Pot Tuscan Shrimp and Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 shallots thinly sliced; 4 cloves garlic, minced; 3 tablespoons butter; 1 1/2 cups orzo pasta; 1 tablespoon tomato paste; 2 teaspoons Cantanzaro herbs; Salt and freshly ground black pepper, to taste; 4 cups vegetable broth, divided; 3 1/2 fluid ounces heavy whipping cream; 10 ounces plain Greek yogurt; 1/2 cup chopped sundried tomatoes; 1 pound shrimp, peeled and deveined; 3 cups fresh spinach; Fresh basil, for garnish

One Pot Tuscan Shrimp and Orzo is my ultimate weeknight dinner hero. In just 40 minutes, you get a rich, creamy pasta dish brimming with Mediterranean flavors, tender shrimp, and perfectly cooked orzo. Trust me, this easy one-pot meal will become your family’s new favorite.

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Here’s why I love it so much: no endless dishes to wash, the entire meal comes together in one pot, and the flavors are absolutely restaurant-quality. Whether you’re juggling homework, emails, or just need dinner fast, this dish has your back. Plus, there’s plenty of hands-off cooking time for you to multitask. You’ll wonder how you ever lived without it.

Why This One Pot Tuscan Shrimp and Orzo Is a Game-Changer

Everything—yes, everything—cooks in one pot, saving you from a pile of dishes.
It’s ready in just 40 minutes compared to traditional stove-to-oven pasta bakes that can take over an hour.
This dish uses creamy Greek yogurt instead of all heavy cream, keeping it lighter without losing that indulgent texture.
The toasted orzo develops a nutty, rich flavor right in the pot—no need for additional steps.
Quick cleanup and fewer steps mean more time to relax after dinner. Isn’t that what everyone wants?

Equipment You’ll Need for This One Pot Tuscan Shrimp and Orzo

This recipe keeps it simple with just one trusty pot—no fancy gadgets required! Here’s what you’ll need:

Large Dutch oven: You need one large enough to fit all the ingredients while allowing plenty of room for stirring. I use a 6-quart, and it’s perfect!
Wooden spoon: For stirring the orzo and shrimp, plus it won’t scratch your pot.
Knife and cutting board: For prepping those simple ingredients like shallots and garlic.

That’s it! The cleanup is just as easy as the cooking.

Simple Ingredients for One Pot Tuscan Shrimp and Orzo

One of the best parts of this recipe is how easy the ingredients are to find—and maybe even hiding in your kitchen already. Here are a few that truly make this dish shine:

Shrimp: Peeled and deveined shrimp save you tons of time. Frozen works great; just thaw and pat dry.
Orzo: This tiny pasta cooks up quickly and absorbs all the delicious flavors of the broth.
Sundried tomatoes: These add a tangy burst of umami that ties the whole dish together. Look for the jarred variety packed in oil—it’s more flavorful.
Greek yogurt: A creamy yet lighter alternative to using all heavy cream. It gives you that decadent texture but keeps things balanced.

If you’re missing any of these, no worries—I’ve got substitution ideas coming up in the variation section!

One Pot Tuscan Shrimp and Orzo Recipe Details

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

One Pot Tuscan Shrimp and Orzo Ingredients

2 shallots, thinly sliced
4 cloves garlic, minced
3 tablespoons butter
1 1/2 cups orzo pasta
1 tablespoon tomato paste
2 teaspoons Cantanzaro herbs
Salt and freshly ground black pepper, to taste
4 cups vegetable broth, divided
3 1/2 fluid ounces heavy whipping cream
10 ounces plain Greek yogurt
1/2 cup chopped sundried tomatoes
1 pound shrimp, peeled and deveined
3 cups fresh spinach
Fresh basil, for garnish

How to Make One Pot Tuscan Shrimp and Orzo

Gather all your ingredients so everything’s ready to go. Trust me, prep now saves chaos later!
Melt butter in a large Dutch oven over medium heat. Sauté the shallots until they’re soft and translucent, about 3 to 5 minutes. Add garlic and stir for 45 seconds until fragrant.
Stir in the orzo and toast it for about a minute. You’ll see it pick up a golden color—this step adds so much flavor!
Add the tomato paste, Cantanzaro herbs, salt, and pepper. Mix well to coat the orzo in all those delicious spices.
Pour in 3 cups of the vegetable broth and the whipping cream. Stir the remaining 1 cup broth into the Greek yogurt and add that to the pot along with the sundried tomatoes. Bring everything to a simmer.
Cook the orzo uncovered, stirring occasionally, for 15 to 20 minutes. You’re looking for the orzo to be tender and most of the liquid absorbed.
Add the shrimp and spinach in the final 4 minutes of cooking. Stir until the shrimp turn pink, opaque, and the spinach wilts down. Taste and season with more salt and pepper if needed.
Serve immediately and finish with fresh basil for a pop of bright, fresh flavor. Enjoy!

Jake’s Tips for the Best One Pot Tuscan Shrimp and Orzo

Toast the orzo: This step adds depth to the dish and keeps the pasta from turning mushy.
Don’t skimp on the Cantanzaro herbs: If you can’t find them, use Italian seasoning with a squeeze of fresh lemon for brightness.
Cook shrimp just enough: They cook fast, so pull the dish off as soon as they’re opaque to avoid rubbery texture.
Make it ahead: The flavors get even better as it sits. Just reheat gently on the stove with a splash of broth to loosen it.
Double the batch: This reheats beautifully for meal prep, so make extra for lunches!

Easy One Pot Tuscan Shrimp and Orzo Variations

Vegetarian version: Swap the shrimp for canned chickpeas or white beans for a plant-based protein.
Spicy kick: Add a pinch of red pepper flakes when you sauté the garlic for some heat.
Use chicken: Diced boneless chicken thighs work wonderfully here—just cook them through before adding the orzo.
Cheesy upgrade: Stir in a handful of grated Parmesan just before serving for an extra creamy texture.

One Pot Tuscan Shrimp and Orzo FAQs

Can I use frozen shrimp?

Yes! Just thaw them first by running under cold water for 5 minutes and pat them dry before adding them to the pot.

What can I use instead of orzo?

If you don’t have orzo, you can substitute with small pasta shapes like ditalini or even short-grain rice, but cooking times may vary.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep it creamy.

Can I make this dish gluten-free?

Sure! Swap the orzo with gluten-free pasta or even arborio rice for a risotto-like texture.

What are Cantanzaro herbs?

They’re a blend of garlic, lemon peel, basil, thyme, rosemary, marjoram, and oregano. If you can’t find them, use a mix of Italian herbs with a dash of lemon zest.

So, ready to try One Pot Tuscan Shrimp and Orzo? I guarantee it’ll become a go-to in your recipe rotation. What’s your favorite time-saving kitchen hack? Drop it in the comments—I’d love to hear!