Tomato Shrimp and Spinach Orzo

Orzo cooks directly in tomatoes and broth before spinach and shrimp are folded in. Cooking the shrimp separately keeps them from simmering for the full pasta cooking time.

Ingredients

• 300 g orzo
• 450 g raw peeled shrimp
• 150 g baby spinach
• 400 g chopped tomatoes
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 700 ml vegetable broth
• 2 tbsp olive oil
• ½ tsp sweet paprika
• ¼ tsp black pepper

Method

1. Pat shrimp dry. Heat one tablespoon oil in a large deep skillet over medium-high heat. Cook shrimp for one to two minutes per side until opaque and pearly, reaching 63°C / 145°F, then transfer to a clean plate.
2. Lower heat to medium and add the remaining oil and onion. Cook for four minutes until softened, then stir in garlic and paprika for 30 seconds.
3. Add orzo and stir for one minute. Pour in tomatoes and broth, scraping the bottom. Bring to a gentle simmer.
4. Cook uncovered for 10–12 minutes, stirring often, until orzo is tender. If it begins to catch before softening, add a small splash of water. The mixture should remain moist but not soupy.
5. Stir in spinach and black pepper and cook for one to two minutes until the leaves wilt. Return the cooked shrimp with their juices and fold through just long enough to warm.
6. Divide among four bowls and serve immediately. The cooked shrimp should be tender, and the tomato sauce should lightly coat the orzo.
7. Refrigerate leftovers within two hours for up to two days. Reheat gently to 74°C / 165°F throughout, adding a splash of water as needed.

Pat shrimp dry

Removing surface moisture helps the shrimp cook evenly in the hot skillet.

Stir the orzo often

Small pasta can catch on the pan bottom as the liquid reduces. Use gentle heat and stir across the full base.

Add shrimp at the end

They are already cooked. A brief warming step protects their tender texture.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide among four bowls and serve immediately. The cooked shrimp should be tender, and the tomato sauce should lightly coat the orzo.

How should I store leftovers?

Refrigerate leftovers within two hours for up to two days. Reheat gently to 74°C / 165°F throughout, adding a splash of water as needed.