Ingredients
Scale
- Orzo pasta 1 pound
- Large shrimp, peeled and deveined 1 pound
- Sun-dried tomatoes in oil, drained and chopped 1/2 cup
- Heavy cream 1 cup
- Chicken broth 2 cups
- Garlic, minced 4 cloves
- Parmesan cheese, grated 1/2 cup
- Red pepper flakes 1/4 teaspoon
Instructions
- Step 1: In a large pot or Dutch oven, sauté the garlic in a tablespoon of the sun-dried tomato oil over medium heat until fragrant, about 1 minute. Add the red pepper flakes and stir.
- Step 2: Add the orzo pasta and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is almost cooked through and most of the liquid is absorbed.
- Step 3: Stir in the sun-dried tomatoes and heavy cream. Bring to a simmer.
- Step 4: Add the shrimp to the pot. Cook for 3-5 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
- Step 5: Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat over low heat on the stovetop, adding a splash of broth or cream if needed to loosen the sauce.
- Garnish with fresh basil and a squeeze of lemon juice for a burst of brightness.
- Don't overcook the shrimp; they're best when just pink and tender, so watch them carefully in the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American