Servings: 4

Shrimp: subheading: Shrimp:
1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp 1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
1 teaspoon smoked paprika 1 teaspoon smoked paprika
½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary) ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
¼ teaspoon salt ¼ teaspoon salt
¼ teaspoon black pepper ¼ teaspoon black pepper
5 cloves garlic minced 5 cloves garlic minced
2 tablespoons olive oil 2 tablespoons olive oil
Orzo and sauce ingredients: subheading: Orzo and sauce ingredients:
⅓ cup sun-dried tomatoes chopped ⅓ cup sun-dried tomatoes chopped
1 cup orzo uncooked 1 cup orzo uncooked
2 cups chicken stock 2 cups chicken stock
¼ teaspoon salt ¼ teaspoon salt
14 oz artichoke hearts drained and chopped (1 can or about 1 cup) 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
4 oz fresh spinach 4 oz fresh spinach
1 cup heavy cream 1 cup heavy cream
salt and pepper salt and pepper

How to sear the shrimp: subheading: How to sear the shrimp:
This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.
How to cook orzo: subheading: How to cook orzo:
To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.
Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.
Season with salt and pepper and more smoked paprika, if desired.

Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes. 30-minute ONE-PAN meal  Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes. 30-minute ONE-PAN meal
DF:  DF:
➡️ - by using unsweetened coconut milk (full-fat or lite), cashew milk, oat milk, or almond milk.  ➡️ - by using unsweetened coconut milk (full-fat or lite), cashew milk, oat milk, or almond milk.
GF:  GF:
➡️ - using GF orzo or long-grain rice  ➡️ - using GF orzo or long-grain rice
Other protein options:  Other protein options:
➡️ are scallops, lobster meat, seared chicken, or cooked rotisserie chicken.  ➡️ are scallops, lobster meat, seared chicken, or cooked rotisserie chicken.
Lighten it up:  Lighten it up:
➡️ using half-and-half instead of heavy cream.  ➡️ using half-and-half instead of heavy cream.