Shrimp Orzo (30-Minute, One-Pan Meal)

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• 1 lb raw shrimp (large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp)
  Ingredient note

  Source: 1 lb raw shrimp (large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp)
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
  Ingredient note

  Source: ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
• ¼ teaspoon + 1/4 teaspoon + As Needed salt
  Ingredient note

  Source: ¼ teaspoon salt; Source: 1/4 teaspoon salt; Source seasoning: salt and pepper
• ¼ teaspoon + As Needed black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper; Source seasoning: salt and pepper
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1/3 cup sun-dried tomatoes (chopped)
  Ingredient note

  Source: 1/3 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
  Ingredient note

  Source: 1 cup orzo (uncooked)
• 2 cups chicken stock
  Ingredient note

  Source: 2 cups chicken stock
• 14 oz artichoke hearts (drained and chopped 1 can or about 1 cup)
  Ingredient note

  Source: 14 oz artichoke hearts (drained and chopped 1 can or about 1 cup)
• 4 oz fresh spinach
  Ingredient note

  Source: 4 oz fresh spinach
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream

1. This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
2. Heat 2 tablespoons of olive oil over medium-high heat in a large cast iron skillet or in a high-sided nonstick pan until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
3. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.
4. To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
5. Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
6. Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.
7. Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.
8. Season with salt and pepper and more smoked paprika, if desired.