One-Pot Shrimp and Sun-Dried Tomato Orzo

One-Pot Shrimp and Sun-Dried Tomato Orzo

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When you need a simple one-pot meal, this one-pot shrimp and sun-dried tomato orzo recipe needs to be your go-to.

This recipe really speaks for itself: it’s one pot, it’s shrimp and sun-dried tomatoes, and it’s orzo. What more could you possibly want?

shrimp and sun-dried tomato recipes

How to make this one-pot shrimp and sun-dried tomato orzo

This recipe is a breeze to make, and it comes together pretty quickly. The hardest thing you’ll do is peel the shrimp! If you have a mandolin–I love this small handheld one by OXO–it’ll have you slicing the leeks at warp speed. Just watch your fingers!

What you need

  • Shrimp: I use 2 pounds of jumbo shrimp. I leave half of them whole and chop up half of them to get a bit of shrimp in every bite. You can leave them all whole or chop up all of them; it’s up to you! I marinate them in sun-dried tomato oil, lemon juice, salt, pepper, a little celery salt, and crushed red pepper.
  • Leeks: I use two small leeks that I thinly slice on the mandoline. You can use onion or shallots instead if that’s what you have.
  • Sun-dried tomatoes: I use julienned sun-dried tomatoes in oil (the same oil I use to drizzle on the shrimp).
  • Orzo: I’m still on my whole wheat orzo kick. I love DeLallo brand, but any whole wheat orzo works well here. You can use white pasta; just be mindful that it may cook a bit faster than the timing in my recipe indicates. It’ll be somewhat similar, so you shouldn’t need to make too many adjustments.
  • Finishing touches: I finish the dish with grated Parmesan cheese and plenty of freshly minced parsley.

How to make it

marinated shrimp
  • Step 1: Marinate the shrimp. Combine the shrimp with two tablespoons of sun-dried tomato oil from the jar. Add lemon juice, salt, pepper, celery salt, and crushed red pepper. You do not need to marinate these long; just let them hang out in the marinade as you cook the meal.
  • Step 2: Start the orzo. Begin by frying the leeks in a little olive oil. Add the sun-dried tomatoes and sauté briefly. Add the orzo and toss to coat.
  • Step 3: Simmer the orzo. Pour in 2 cups of water and bring to a boil. Reduce the heat to medium and stir constantly. It should be bubbling but not boiling. Cook, stirring regularly, for 10 minutes. The sauce will thicken up as the pasta releases starch into it. Begin checking the pasta around 8 minutes in and continue cooking, but not for longer than 12 minutes. You want the pasta to be just shy of al dente since you’ll be adding the shrimp to the pot.
  • Step 4: Cook the shrimp. Add the marinated shrimp to the pot and toss to coat. Cook over medium heat for 3–5 minutes. The exact time will depend on how much heat your pot retains and the size of your shrimp. Continue cooking, stirring regularly, until the shrimp are mostly opaque. Keep in mind that the shrimp continue to cook off the heat, so don’t overcook them here! Right before the shrimp finish cooking, add the Parmesan and parsley and stir to combine. Turn off the heat and let stand for 5 minutes.

That’s it! Spoon the shrimp and orzo into bowls and enjoy with a side salad or a loaf of crusty bread.

This dish is a perfect one-pot shrimp recipe that I think you will love. If you make the recipe, please rate it and leave a comment below to tell me what you think. I’d love to hear from you.

one-pot shrimp meal

One-Pot Shrimp and Sun-Dried Tomato Orzo

When you need a simple one-pot meal, this one-pot shrimp and sun-dried tomato orzo recipe needs to be your go-to.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 326kcal

Equipment

Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons oil from jar of sun-dried tomatoes
  • 1 small lemon, juiced; about 2 tablespoons
  • teaspoons kosher salt
  • ¾ teaspoon crushed red pepper; more or less to taste
  • ½ teaspoon black pepper
  • ½ teaspoon celery salt
  • 2 teaspoons extra virgin olive oil
  • 2 small leeks, white and light green parts only; trimmed, scrubbed, and thinly sliced into rounds; you need about 1 cup sliced leeks total
  • ½ cup sun-dried tomatoes in oil julienne cut, excess oil drained
  • ¾ cup whole wheat orzo
  • 2 cups water or seafood stock
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • ½ cup loosely packed parsley, minced, plus more for serving
  • Salt and pepper

Instructions

Prepare the shrimp:

  • If you like, you can roughly chop half of the shrimp. Transfer both the chopped shrimp and the whole shrimp to a bowl. Add 2 tablespoons of sun-dried tomato oil from the jar. Add lemon juice, salt, pepper, celery salt, and crushed red pepper. Toss to coat and transfer to the refrigerator until needed.

Begin the sauce:

  • Heat the olive oil in a wide pot over medium heat. Add the leeks and cook for 3–4 minutes until they soften. Add the sun-dried tomatoes and sauté for 1 minute. Add the orzo and toss to coat for 1– 2 minutes. Season with salt and pepper. Add a pinch of crushed red pepper if you like.

Simmer the orzo:

  • Pour in 2 cups of water and bring to a boil. Reduce the heat to medium and stir constantly. It should be bubbling but not boiling. Cook, stirring regularly, for 10 minutes, but begin checking the pasta after 8 minutes. The sauce will thicken up as the pasta releases starch. Continue cooking, but do not cook the pasta longer than 12 minutes; it should be just shy of al dente. Taste and add salt and pepper if needed.

Cook the shrimp:

  • Add the marinated shrimp to the pot and toss to coat. Cook over medium heat for 3–5 minutes. The exact time will depend on how much heat your pot retains and the size of your shrimp.
  • Continue cooking, stirring regularly, until the shrimp are mostly opaque. Keep in mind that the shrimp continue to cook off the heat, so don’t overcook them here!

Finish the shrimp and orzo:

  • Right before the shrimp finish cooking, add the Parmesan and parsley and stir to combine for 1 minute. Turn off the heat and let stand for 5 minutes.

To serve:

  • Spoon the shrimp and orzo into shallow bowls. Serve with more Parmesan and parsley on top. Enjoy!

Nutrition

Calories: 326kcal | Carbohydrates: 15g | Protein: 52g | Fat: 7g | Sodium: 1643mg | Fiber: 1g | Sugar: 2g | Vitamin C: 5mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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