One Pot Tuscan Shrimp and Orzo Recipe

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Cook Time: 25 minutes

Ingredients

This recipe makes 6 servings. Ingredient amounts adjust automatically for larger or smaller portions, but cooking times and steps remain the same.

• 2 shallots, thinly sliced
• 4 garlic cloves, 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 ounces heavy 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

Directions

1. Gather all your ingredients so everything is ready to go.
2. In a Dutch oven, melt the butter over medium heat. Add the shallots and cook for 3-5 minutes until translucent.
3. Add the minced garlic and stir for about 45 seconds until fragrant.
4. Add the orzo pasta and toast lightly while stirring for 1 minute.
5. Mix in the tomato paste and Cantanzaro herbs, then season with salt and pepper to taste.
6. Pour in 3 cups of vegetable broth and the heavy cream. In a separate bowl, stir the remaining 1 cup of broth into the Greek yogurt, then add it to the Dutch oven along with the sundried tomatoes.
7. Cook the orzo uncovered, stirring constantly, until it is tender but still has a slight bite, about 15-20 minutes.
8. Gently fold in the shrimp and fresh spinach. Cook until the shrimp turn pink and opaque and the spinach is wilted, about 4 minutes. Adjust seasoning with salt and pepper if needed.
9. Remove from heat and serve immediately, garnished with fresh basil.

Cooks Note

Cantanzaro herbs are a fragrant blend of garlic, lemon peel, marjoram, European basil, Mediterranean thyme, rosemary, and Greek oregano. They add a bright, aromatic flavor to this creamy dish.

Nutrition Facts (per serving)

• Calories: 343
• Fat: 13g (Saturated Fat: 8g)
• Cholesterol: 194mg
• Sodium: 1300mg
• Carbohydrates: 29g (Dietary Fiber: 2g, Sugars: 7g)
• Protein: 28g
• Vitamin C: 10mg
• Calcium: 177mg
• Iron: 2mg
• Potassium: 638mg

*Percent daily values are based on a 2,000 calorie diet. Nutrient data is approximate.

Origin and Background

The One Pot Tuscan Shrimp and Orzo dish draws inspiration from the rustic seaside cuisine of Tuscany, where simple ingredients are elevated through thoughtful combinations. While orzo itself is a staple across many Mediterranean regions, the fusion of shrimp, sundried tomatoes, and creamy broth reflects a more modern interpretation of traditional Tuscan flavors. This variation captures the warmth and vibrancy of coastal Italian cooking while embracing contemporary one-pot efficiency.

Regional Characteristics

Tuscan cooking is known for its reliance on quality ingredientsaromatic herbs, sun-ripened produce, and fresh seafood sourced from the Tyrrhenian Sea. In this dish, the bright notes of Cantanzaro herbs and the richness of tomato paste echo the regions love for fragrant herb blends and concentrated tomato flavors. The addition of spinach, basil, and broth-based creaminess reflects the hearty comfort foods often enjoyed in central Italy.

Differences from Similar Dishes

Unlike traditional seafood risottos that rely on slow broth absorption and frequent stirring, this recipe uses orzo, which cooks faster and absorbs flavors more directly. Compared to pasta alla crema or seafood pasta, the yogurt-and-cream base introduces a lighter tang, creating a velvety texture without overwhelming richness. The inclusion of sundried tomatoes also adds a concentrated sweetness distinct from dishes using fresh tomatoes.

Where It Is Commonly Served

One Pot Tuscan Shrimp and Orzo is typically found in modern Italian-inspired bistros, coastal cafs, and home kitchens that favor quick, elegant meals. It has become especially popular in family dinners and casual gatherings, where its colorful presentation and balanced flavors make it suitable for both everyday meals and special occasions.

Interesting Facts

Orzo, despite its rice-like shape, is traditionally classified as pasta and was historically used in soups. Its versatility has made it increasingly popular in one-pot dishes worldwide. Cantanzaro herbs, though lesser known, include a blend of Mediterranean aromatics that mirror the herb gardens found throughout rural Tuscany. Another fun detail: sundried tomatoes were once a preservation method for surplus summer crops, but today they are celebrated for their bold, umami-rich depth, making them a star ingredient in modern Tuscan-inspired cooking.

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