One Pot Marry Me Shrimp And Orzo Pasta Recipe

There are few things better than a dish that not only wows with flavor but also saves you from a pile of dirty dishes. That’s where this one-pot marry me shrimp and orzo pasta recipe comes in—a truly irresistible combination of succulent shrimp, tender orzo, and sun-dried tomatoes, all wrapped up in a creamy, garlicky sauce. It’s a dish that will make you feel like a kitchen pro without all the stress. And yes, if you’re making this for a special someone, it just might have them saying “I do” before the plates are cleared!

this RECIPE

My first time making this dish was a bit of a revelation

I remember stumbling upon this recipe on a rainy weeknight, the kind where I was craving something warm and comforting but had absolutely zero desire to deal with a complicated multi-pot meal. I had a bag of frozen shrimp tucked away, half a box of orzo in the pantry, and sun-dried tomatoes lingering in the fridge. After a quick search, I found this gem of a recipe, and let’s just say it’s been on repeat ever since. The smell of garlic and sun-dried tomatoes sizzling in the pan was enough to convince me that I was in for something special. By the time the orzo soaked up that creamy sauce and the shrimp were tossed back into the pan, I knew I had a keeper.

A little backstory on the dish 🥘

One-pot meals have a long history of saving home cooks everywhere from kitchen overwhelm, and this dish feels like a modern-day upgrade. There’s no historical record of a specific “marry me” shrimp and orzo pasta dish, but the name is a playful nod to its deliciousness—dishes that are so good, they supposedly inspire marriage proposals! Whether it’s a quirky bit of food folklore or just a fun way to describe a knock-out meal, I can’t argue with the sentiment. This recipe blends Mediterranean flavors, with Italian staples like sun-dried tomatoes, garlic, and parmesan, and showcases them in a creamy, one-pot pasta that feels luxurious but comes together in under 30 minutes.

Let’s talk ingredients: what makes this dish so special

• Shrimp: The star of the show, shrimp brings a delicate sweetness and a nice bit of protein. I always recommend using fresh or frozen shrimp, thawed and patted dry to ensure a good sear. If you’re out of shrimp, scallops or even diced chicken could be swapped in with great results.
• Orzo: Orzo is a tiny, rice-shaped pasta that soaks up all the flavor of the sauce like a dream. If you don’t have orzo on hand, you could use something like couscous or even small elbow macaroni, though the texture will vary.
• Sun-dried tomatoes: These are a must for their rich, concentrated flavor that adds a tangy-sweet contrast to the creamy sauce. You could substitute jarred roasted red peppers in a pinch, but the sun-dried tomatoes give this dish that signature burst of flavor.
• Parmesan cheese: A good parmesan will melt beautifully into the sauce, adding salty, umami goodness. If you’re dairy-free, you could use nutritional yeast for a nutty, cheesy flavor.
• Spinach: Not only does it add a pop of color and freshness, but spinach is also loaded with vitamins. Kale could be used as an alternative, but be sure to cook it down well.

Kitchen gear: what you need and what you can skip

You don’t need much to make this dish, which is part of its charm! A large skillet or sauté pan is essential to hold all the ingredients without overcrowding. I love using a pan with a lid to help the orzo cook evenly, but if you don’t have one, just cover it loosely with foil. You’ll also need a wooden spoon for stirring (nonstick pans can be sensitive to metal utensils), and a microplane or cheese grater for that parmesan. No need for anything fancy—this recipe is about keeping it simple.

Step-by-step: My foolproof method (with a few kitchen lessons)

1. Prep your shrimp: Toss the shrimp in that gorgeous, flavorful sun-dried tomato oil, along with smoked paprika, salt, and pepper. When you sauté them, aim for about 2 minutes per side. You want them just pink and opaque. Tip: Overcooking shrimp is easy to do—if they’re curling into tight little O’s, they’ve gone too far! Remove the shrimp from the pan and set them aside.
2. Sauté the aromatics: After you’ve cooked the shrimp, melt the butter in the same pan (no need to wipe it down—those browned shrimp bits add flavor). Sauté your garlic and crushed red pepper flakes for just about 2 minutes until fragrant. Garlic burns quickly, so keep an eye on it.
3. Build the sauce: Add the chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, and some more salt and pepper. Give it all a stir and bring it to a simmer. Here’s where the magic happens: the orzo will cook directly in the liquid, soaking up all the flavor. After about 10 minutes on low, the orzo should be perfectly tender.
4. Finishing touches: Stir in the parmesan cheese and baby spinach. The spinach will wilt almost immediately, and the parmesan will make the sauce creamy and rich. Now’s the time to taste and adjust your seasoning—more salt, a grind of black pepper, maybe even a squeeze of lemon if you like a bit of brightness.
5. Bring it all together: Add the shrimp back into the pan, toss everything together, and garnish with fresh parsley or basil. Your kitchen will smell like an Italian bistro, and trust me, people will start hovering around the stove!

Make it your own: Variations and adaptations

There are so many ways you can tweak this recipe to suit your taste or dietary needs. Here are some variations I’ve tried:

• Gluten-free: Swap out the orzo for gluten-free pasta or even rice. You may need to adjust the liquid slightly, but the flavors will still shine.
• Vegan option: Skip the shrimp and replace it with chickpeas or tofu for a plant-based protein. Use coconut cream in place of heavy cream and vegan parmesan or nutritional yeast.
• Low-carb: Swap the orzo for cauliflower rice, though you’ll need to reduce the cooking time since cauliflower cooks much faster.
• Seasonal twist: In the summer, try adding fresh cherry tomatoes or zucchini along with the spinach. In winter, roasted butternut squash or mushrooms can be delicious additions.

Serving and presentation: Keep it simple but elegant

I love to serve this one-pot shrimp and orzo straight from the pan—there’s something about a bubbling dish in the center of the table that feels cozy and communal. If you want to get a little fancier, try ladling the pasta into shallow bowls and garnishing with a sprinkle of fresh parsley or basil, a few shavings of parmesan, and maybe an extra drizzle of that sun-dried tomato oil. For sides, crusty bread or a simple green salad would be perfect to round out the meal.

Drink pairings 🍷

Wine lovers, this dish pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc—the acidity cuts through the creaminess beautifully. If you’re more of a red wine fan, try a light red like a Pinot Noir. For non-alcoholic options, sparkling water with a twist of lemon or a homemade iced tea would complement the dish nicely.

Leftovers? No problem! Storage and reheating tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to the pan to loosen up the sauce, and warm everything over medium heat until heated through. This dish doesn’t freeze well due to the cream and shrimp, but it’s usually too delicious to last that long anyway!

Adjusting for different serving sizes

This recipe serves about four, but if you’re cooking for two, simply halve the ingredients. If you’re feeding a crowd, you can double it, but be sure to use a larger pan to accommodate all the orzo and liquid. In my experience, when scaling up, you might need to add a bit more broth or adjust the seasoning to keep the flavors balanced.

Common issues and how to fix them

• Overcooked shrimp: If your shrimp turn out rubbery, it’s likely they were overcooked. Keep a close eye on them and remove them from the heat as soon as they’re pink.
• Undercooked orzo: If the orzo is still too firm after 10 minutes, simply add a splash more broth and cook for a couple of minutes longer.

Go ahead, give it a try!

This marry me shrimp and orzo pasta is one of those dishes that feels special but is totally approachable. Whether you’re making it for a cozy weeknight dinner or to impress someone special, I promise it won’t disappoint. Plus, the whole one-pot thing makes it even more lovable—minimal clean-up, maximum flavor. Go ahead, give it a try, and feel free to make it your own!

FAQs

Can I use frozen shrimp?
Yes! Just be sure to thaw them completely and pat them dry before cooking to get a good sear.

What can I use instead of orzo?
Couscous, small pasta like ditalini, or even rice would work, though the texture may vary.

Is this dish spicy?
Not really—there’s just a hint of heat from the red pepper flakes. If you prefer no spice, you can omit them.

Can I make this ahead?
You can prep the shrimp and chop the garlic ahead of time, but it’s best to cook the pasta fresh to avoid it getting mushy.

What’s a good substitute for heavy cream?
You can use half-and-half for a lighter option, or coconut cream for a dairy-free version.

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