Shrimp & Veggie Tomato Orzo – Fresh, Flavorful, and Easy
Make shrimp & veggie tomato orzo with this easy recipe. Juicy shrimp, fresh vegetables, and orzo pasta tossed in a light tomato sauce for a healthy, flavorful Mediterranean-inspired dinner.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Measuring cups & spoons
- Wooden spoon
- Colander
Ingredients
For Orzo Base
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 can crushed tomatoes (14 oz) or 2 cups fresh tomatoes
- 2 cups vegetable or chicken broth
For Shrimp & Veggies
- 1 lb shrimp, peeled and deveined
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup spinach or kale
- Salt, pepper, paprika
Optional Flavor Boosters
- Parmesan cheese
- Fresh basil or parsley
- Red pepper flakes
Instructions
- Toast Orzo – Heat olive oil in skillet. Add orzo and toast 2–3 minutes until golden.
- Build Base – Add onion and garlic, sauté until fragrant. Stir in tomatoes and broth. Simmer.
- Cook Orzo – Reduce heat, cook 10–12 minutes until tender, stirring occasionally. Add more broth if needed.
- Sear Shrimp – In a separate pan, season shrimp with salt, pepper, paprika. Cook 2–3 minutes per side until pink.
- Add Veggies – Stir zucchini, bell pepper, and spinach into orzo. Cook until tender.
- Combine & Serve – Fold shrimp into orzo. Garnish with Parmesan, basil, or parsley. Serve hot.
Notes
- Make-Ahead: Cook orzo base, add shrimp and greens just before serving.
- Variations: Try olives and feta for Mediterranean flair, or add cream for richness.
- Serving Idea: Pair with crusty bread and a crisp salad.
- Storage: Keeps 3 days in fridge; reheat with splash of broth.
- Mistake to Avoid: Don’t overcook shrimp—they become rubbery quickly.