Creamy Orzo and Shrimp
This creamy orzo and shrimp tastes like something you’d get at a really good restaurant. The orzo is rich and velvety from the crème fraîche and parmesan, balanced with fresh bursts of tomato and spinach, while the shrimp are perfectly tender and juicy. The feta on top adds a bright, salty finish, and a subtle kick of red pepper flakes ties everything together.It’s an elevated, indulgent dish that still feels approachable—easily one of those recipes worth keeping on repeat.
Ingredients
- 1.5 oz. Feta Cheese Crumbles
- 6 oz. Baby Spinach
- 6 oz. Crème Fraiche
- 16 oz. Orzo Pasta
- 4 Roma Tomatoes
- 1 oz. Tuscan Herb Butter
- 1 tsp. Red Pepper Flakes
- 1 tsp. Garlic Salt
- 1 oz. Shredded Parmesan Cheese
Customize It Options
- 1 lb Shrimp
- Italian Pork Sausage
- Diced Boneless Skinless Chicken Breasts
Instructions
Before You Cook
All cook times are approximate based on testing.
- If using any fresh produce, thoroughly rinse and pat dry
- Bring 8 cups water and 2 tsp. salt to a boil in a medium pot
- Ingredient(s) used more than once: red pepper flakes
1. Start the Orzo
- Once water is boiling, add orzo and cook until al dente, 12-14 minutes.
- Remove from burner. Reserve ½ cup orzo cooking water. Drain in a wire-mesh strainer and return to pot.
- While orzo boils, continue recipe.
2. Prepare the Ingredients
- Core tomatoes and cut into 1⁄4” dice.
- Coarsely chop spinach.
- Pat shrimp dry and season all over with a pinch of salt.
3. Finish the Orzo
- Place pot with orzo over medium-low heat. Add spinach to hot pot and stir until wilted, 1-2 minutes.
- Stir in crème fraiche, Parmesan, garlic salt, and a pinch of pepper until combined.
- Remove from burner. Cover and set aside.
4. Cook the Shrimp
- Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
5. Make Sauce and Finish Dish
- Add tomatoes, half the orzo cooking water, and a pinch of red pepper flakes (to taste; reserve remaining for garnish) to hot pan. Cover and bring to a simmer.
- Once simmering, stir occasionally until tomatoes are tender and have released their juices, 2-3 minutes.
- If too thick, add remaining orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.
- Remove from burner and stir in butter (to taste).
- Plate dish as pictured on front of card, topping orzo with shrimp and sauce. Garnish with feta and remaining red pepper flakes (to taste). Bon Appétit!
