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One Pot Tuscan Shrimp and Orzo in a white bowl, topped with fresh basil and Greek yogurt, on a light wooden surface.

One Pot Tuscan Shrimp and Orzo

This One Pot Tuscan Shrimp and Orzo is your new weeknight dinner hero, ready in just 40 minutes. Enjoy a rich, creamy dish that's easy to prepare and full of Mediterranean flavors!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Large Dutch Oven
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Gather all your ingredients so everything’s ready to go. Trust me, prep now saves chaos later!
  2. 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.
  3. 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!
  4. Add the tomato paste, Cantanzaro herbs, salt, and pepper. Mix well to coat the orzo in all those delicious spices.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately and finish with fresh basil for a pop of bright, fresh flavor. Enjoy!

Notes

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