Tuscan Shrimp and Orzo Skillet

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 ounce Parmesan cheese, freshly grated (about 1/2 cup packed), plus more for serving
• 1 pound large shrimp, peeled, deveined, and thawed if frozen
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 1 pound dried orzo pasta
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole or 2% milk
• 5 ounces baby spinach (about 5 packed cups)

Directions:

1. In a Dutch oven, heat olive oil over medium-high heat. Add the diced onion and sauté until softened, about 2-4 minutes.
2. Add minced garlic, sliced sun-dried tomatoes, dried orzo, Italian seasoning, black pepper, and 1 teaspoon of kosher salt. Sauté until garlic is fragrant, about 1 minute.
3. Pour in the broth and milk, bringing to a boil. Reduce heat and maintain a rapid simmer, stirring constantly to prevent sticking, for 5 minutes.
4. Add the shrimp, Parmesan, and spinach. Continue cooking, stirring occasionally, until the orzo is al dente and shrimp are cooked through, about 2-3 minutes.
5. Season to taste with remaining salt and black pepper. Garnish with additional Parmesan cheese.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 520 kcal
Servings: 4

This Tuscan-inspired shrimp and orzo skillet is a quick and easy one-pot meal that’s perfect for busy weeknights. Packed with flavors from sun-dried tomatoes, Parmesan cheese, and Italian seasoning, this dish is sure to become a family favorite. Enjoy it as is or serve with a side of crusty bread for a satisfying meal.