One Pot Tuscan Shrimp and Orzo

 

• 2 shallots, thinly sliced

• 4 cloves garlic, minced

• 3 tablespoons butter

• 1 1/2 cups orzo pasta

• 1 tablespoon tomato paste

• 2 teaspoons Cantanzaro herbs

• salt and freshly ground black pepper to taste

• 4 cups vegetable broth, divided

• 3 1/2 fluid ounces heavy whipping cream

• 10 ounces plain Greek yogurt

• 1/2 cup chopped sundried tomatoes

• 1 pound shrimp, peeled and deveined

• 3 cups fresh spinach

• fresh basil, for garnish

Directions

1. Gather all ingredients.

2. 
   
   

   1. Melt butter in a Dutch oven over medium heat. Add shallots, and cook until translucent, 3 to 5 minutes. Add garlic, and stir until fragrant, about 45 seconds.

      

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   2. Add in orzo; cook and stir until orzo is lightly toasted, about 1 minute. Stir in tomato paste and Cantanzaro herbs; season with salt and pepper.

      

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   3. Pour in 3 cups vegetable broth and whipping cream. Stir remaining 1 cup broth into Greek yogurt; pour into the Dutch oven. Stir in sundried tomatoes.

      

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   4. Cook orzo, uncovered, stirring constantly, over medium heat until orzo is just tender with a bite, 15 to 20 minutes.

      

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   5. Stir shrimp and fresh spinach into cooked orzo, and cook until shrimp is pink and opaque and spinach is wilted, about 4 minutes. Taste; season with salt and pepper.

      

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   6. Remove from heat; serve immediately with fresh basil. Enjoy!

      

3.