Why You’ll Love Garlic Tomato Shrimp with Orzo Recipe
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Big bold flavor: Garlic, tomatoes, white wine, and lemon combine to create a rich and bright sauce.
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One‑pot ease (plus the orzo pot): Minimal cleanup with maximum taste.
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Pantry‑friendly with a fresh twist: Uses canned tomatoes and easily accessible ingredients, but delivers restaurant‑quality flair.
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Versatile and quick: Works for a weeknight dinner yet feels special enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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large shrimp or prawns, peeled and deveined
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extra virgin olive oil
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butter
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shallots, thinly sliced
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garlic cloves, chopped
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dry white wine (or substitute with stock/vegetable broth)
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juice of one lemon (plus lemon slices for serving)
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canned diced tomatoes (with their juice)
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water
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orzo pasta
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dried thyme
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cayenne pepper (to taste)
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baby spinach
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freshly chopped herbs (optional: parsley, mint, cilantro)
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kosher salt
Directions
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Bring a medium pot of salted water to a boil for the orzo.
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While water is heating, in a large heavy skillet over medium‑high heat combine olive oil and butter. Once the butter has melted, add the shallots and sauté for about 3 minutes.
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Add the chopped garlic and sauté until fragrant.
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Pour in the white wine and cook for about 1 minute. Then stir in the lemon juice, canned diced tomatoes (with juices), and water. Bring the mixture to a boil and then reduce to medium heat. Let it cook for about 15 minutes, stirring occasionally.
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Season the tomato sauce by stirring in dried thyme, a pinch of salt, and a pinch of cayenne (or more, depending on your preferred heat).
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Meanwhile, add the orzo to the boiling salted water and cook until al dente according to package instructions. Drain and transfer the orzo to your serving dish.
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Add the shrimp into the garlic‑tomato sauce, stirring so they’re coated. Cook just until the shrimp turn pink, about 5 minutes (avoid overcooking).
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Remove the skillet from the heat and stir in the baby spinach to gently wilt.
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Spoon the shrimp and sauce over the orzo in the serving dish. Garnish with chopped fresh herbs (if using) and serve with lemon slices on the side.
Servings and timing
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Serves: 4
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
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Swap the orzo for another short pasta (such as small shells or ditalini) or even couscous for a different texture.
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Use fresh cherry tomatoes instead of canned diced, chopped and added when the shallots go in, for a fresher flavor.
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Omit the white wine and use chicken or vegetable stock if you prefer to avoid alcohol.
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Use fresh herbs like dill or basil instead of parsley or cilantro for a different herbal twist.
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Add other vegetables such as red pepper strips, zucchini slices, or mushrooms to bulk up the dish and make it more veggie‑rich.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 2 days.
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To reheat, warm gently on the stovetop over low heat or in the microwave until heated through. If the sauce has thickened in the fridge, stir in a splash of water or broth to loosen it.
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Note: The shrimp is best fresh; reheating may cause it to become firmer, so avoid over‑cooking during reheating.
FAQs
What type of shrimp should I use?
You can use large peeled and deveined shrimp (such as 18‑20 count size) for best results. If using smaller shrimp, reduce the cooking time so they don’t become rubbery.
Can I make this dish without orzo?
Yes — you can serve the sauce and shrimp over a different pasta, rice, quinoa, or even cauliflower rice for a lighter option.
Is it okay to substitute the white wine?
Absolutely. If you prefer not to use wine, substitute an equal amount of chicken or vegetable stock and increase the lemon juice slightly to maintain brightness.
Can I prepare parts of this ahead of time?
You can chop the shallots and garlic in advance and peel and devein the shrimp ahead of time. But it’s best to cook the shrimp just before serving so they stay tender and juicy.
How much heat does the cayenne pepper add?
The pinch of cayenne gives a subtle kick — you can adjust to your taste: use more for spicier heat, or skip if you prefer mild.
Can I use frozen shrimp?
Yes — thaw frozen shrimp fully, pat them dry, and then proceed. Make sure they’re not watery when added to the sauce to avoid diluting it.
How do I know when the shrimp is done?
Shrimp are done when they turn pink, are opaque, and curl into a “C” shape (not tight “O”). This usually takes about 5 minutes once added to the sauce for large shrimp.
What other greens could I use instead of baby spinach?
You could use baby kale, arugula, or swiss chard. Add them at the end so they wilt gently without overcooking.
Can I make this gluten‑free?
If you want gluten‑free, substitute orzo with a gluten‑free pasta or a grain like quinoa. Ensure all other ingredients (like stock) are certified gluten‑free.
What should I serve with this dish?
A simple crisp green salad or steamed vegetables work great. You can also serve with crusty bread to soak up the sauce and a glass of crisp white wine to match the flavors.
Conclusion
This garlic tomato shrimp with orzo is a delicious and approachable dish that delivers Mediterranean flair without fuss. With straightforward ingredients, vibrant flavors, and ready in just 30 minutes, it’s a weeknight winner that feels elevated. Give it a try, make it your own with the variations, and enjoy a satisfying meal that doesn’t compromise on taste or simplicity.
