Ingredients
- Orzo pasta, uncooked: 1 pound
- Large shrimp, peeled and deveined: 1 pound
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Heavy cream: 1 cup
- Chicken broth: 3 cups
- Garlic, minced: 4 cloves
- Red pepper flakes: 1/2 teaspoon
- Parmesan cheese, grated: 1/2 cup
Instructions
- Step 1: In a large pot or Dutch oven, combine the orzo pasta, shrimp, sun-dried tomatoes, heavy cream, chicken broth, garlic, and red pepper flakes.
- Step 2: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the shrimp is pink and cooked through. Stir occasionally to prevent sticking.
- Step 3: Remove the pot from the heat and stir in the grated Parmesan cheese until melted and well combined.
- Step 4: Let the dish sit for a couple of minutes to allow the sauce to thicken slightly.
- Step 5: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce.
- Serve this creamy pasta with a side of crusty bread to soak up all that delicious sauce.
- Don't overcook the shrimp; they should be just pink and opaque to prevent them from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American