Mediterranean
One-Pot Shrimp Orzo Broth
Orzo simmers in a light tomato broth, then shrimp cook right in the pot at the end. Everything finishes together with spinach and lemon.
- Prep
- 12 min
- Cook
- 20 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Orzo thickens the broth as it cooks.
- Shrimp need only a few final minutes.
- One pot cuts dishes.
- Balanced enough for lunch leftovers.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Warm oil in a large pot over medium heat; cook garlic 30 seconds.
- 2
Add orzo, oregano, salt, and pepper; toast 1 minute.
- 3
Pour in broth and crushed tomatoes; bring to a simmer.
- 4
Cook 10 to 12 minutes, stirring often, until orzo is nearly tender.
- 5
Stir in shrimp and spinach; cook 3 to 4 minutes until shrimp are pink.
- 6
Off heat, add lemon juice and adjust salt if needed.
Pro tips
- Stir orzo so it does not stick to the bottom.
- Use raw shrimp, not pre-cooked.
- Broth should stay soupy; add a splash of water if it tightens too much.
Easy substitutions
- orzo
- small pasta shells
- crushed tomatoes
- tomato puree
- spinach
- chopped kale, cooked 2 minutes longer
Storage and reheating
Storage
Refrigerate up to 2 days; orzo will absorb more liquid overnight.
Reheating
Warm on the stovetop with extra broth or water until loose and hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 370
- Protein
- 30 g
- Carbs
- 42 g
- Fat
- 9 g
- Fiber
- 3 g
Budget friendly · One Pan, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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