Shrimp Orzo in a Garlic Tomato Sauce

Looking for a crowd-pleasing weeknight dinner with just a handful of ingredients, even fewer dishes, and big Mediterranean flavor? Look no further than this easy shrimp orzo recipe! You’ll love the perfectly cooked shrimp and orzo bathed in a garlic tomato sauce.

When my family first moved to Atlanta, we lived out of a suitcase in the confines of a humble 400 square-foot hotel room. And my “kitchen?” A hotplate, a toaster, and a sink. I never considered myself a fancy cook, but what I remember about this time was how much I valued simple, unfussy meals. This easy shrimp orzo recipe was a go-to back then, and it’s still a regular in my kitchen today!

Orzo, a tiny rice-like pasta, is a must-have in any Mediterranean pantry. In this orzo and shrimp recipe, orzo serves as the perfect base to soak up the simple tomato sauce inspired by the flavors of Greek shrimp saganaki.

I use diced canned tomatoes with 8 cloves of garlic, shallots, white wine, and lemon juice. Baby spinach lends freshness, color, and an extra boost of nutrition. It’s bright, will make your kitchen smell incredible, and takes 30 minutes or less! 

Table of Contents

1. Ingredients for this Shrimp Orzo Recipe 
2. How to Make this Shrimp Orzo Recipe
3. What to Serve with Shrimp and Orzo
4. More Shrimp Pasta Recipes
5. Shrimp and Orzo in a Garlicky Tomato Sauce Recipe

Ingredients for this Shrimp Orzo Recipe 

This simple shrimp and orzo is essentially a pantry recipe with a few upgrades. You’ll need: 

• Large shrimp or prawns: As we say in our guide to buying and cooking shrimp, thawed frozen shrimp work great! If you’re working with smaller shrimp, just be sure to avoid overcooking them as they will get rubbery.
• Extra virgin olive oil: I love peppery Spanish Hojiblanca with this shrimp orzo recipe, but any high-quality extra virgin variety you have on hand will do. 
• Butter: Just a touch of butter lends a velvety finish to the otherwise lean sauce, but you can substitute with more olive oil if you prefer.
• Shallots: Add a delicate sweet-savory flavor, but standard onions (white, yellow, whatever you have) will work well. 
• Garlic: I am not shy with the garlic in this shrimp orzo recipe! It gives the simple tomato sauce an assertive flavor.
• Dry white wine adds brightness and depth. The alcohol will cook off but if you prefer to avoid it entirely you can use chicken stock, vegetable stock, or water, and season to taste with more lemon juice. 
• Lemon juice adds zing, balancing the savory garlic and shallot flavor.
• Canned tomatoes and their juice bring a summery, sun-kissed flavor year round. If you have whole canned tomatoes, simply process them until coarsely chopped or break them up with your hands. 
• Orzo: This small, rice-shaped pasta soaks up the garlicky tomato sauce like a sponge!
  • READ MORE: Read about this Mediterranean pantry staple in our All About Orzo guide
• Dried thyme: Brings a subtle herbaceous note to the dish. Dried oregano, fresh thyme leaves, and Italian seasoning are worthy substitutes. 
• Cayenne pepper gives a good kick, but this can be a pick-your-chili-pepper situation. Aleppo pepper’s citrus notes would be delicious. Standard chili flakes or sweet Spanish paprika also work well, or you can skip this all together. 
• Baby spinach adds color, nutrients, and a touch of freshness.
• Fresh herbs are optional, but to me they’re an easy way to bring a simple dinner to the next level with their pop of freshness and color. Mint, parsley, cilantro, dill, or a combination of your favorites work well. 
• Kosher salt makes the other flavors shine.

How to Make this Shrimp Orzo Recipe

Simmering the tomato sauce while the orzo boils is the quickest way to get this shrimp and orzo on your table. Here are the steps:

• Get ready. Bring a medium pot of salted water to a boil over medium-high heat. 
• Prep your ingredients. Thinly slice 2 shallots. Chop 8 garlic cloves. Peel, devein, and rinse 1 1/2 pounds prawns or large shrimp. 
• Make the garlic-tomato sauce. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When the butter has melted, add the sliced shallots and saute for 3 minutes, then add the garlic and toss together until fragrant. Now add 1/2 cup dry white wine and cook for 1 minute, then stir in 1 (14-ounce) can of diced tomatoes, 1/2 cup water, and the juice of 1 lemon. Bring to a boil, then turn the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Season the garlic-tomato sauce. Stir in 1 teaspoon of dried thyme, a pinch of salt, and a pinch of cayenne pepper (or more to your taste).
• Cook the orzo. Add 1 1/2 cup orzo pasta to the boiling salted water and cook, stirring occasionally, until al dente according to the package instructions. Drain and transfer to your serving dish.
• Meanwhile, poach the shrimp. Add the shrimp to the garlic-tomato sauce and stir so that it’s nicely coated in the sauce. Cook just until the shrimp turns pink, about 5 minutes. Take care to not over cook the shrimp! 
• Finish and serve. Remove the pan from the heat and stir in the spinach to wilt. Top the orzo with the garlic-tomato shrimp. Optionally, garnish with your favorite chopped herbs and serve with lemon slices on the side. Enjoy!

What to Serve with Shrimp and Orzo

I count this as a one-and-done dinner, but you can go the extra mile with a side salad. A crisp fresh salad, like Maroulosalata (Greek Lettuce Salad) or Smashed Cucumber Salad would be a nice contrast to the silky orzo and springy shrimp.

More Shrimp Pasta Recipes

Browse all Mediterranean recipes. 

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