There are some dishes that just feel like a warm hug on a plate, and this sun-dried tomato orzo with garlic butter shrimp is exactly that for me. I first made it on a chilly evening in my tiny apartment, with the smell of garlic and basil filling the air, and it instantly became a staple.
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The inspiration came from a little trattoria I visited in Tuscany, where the chef tossed orzo with sun-dried tomatoes and fresh basil. I knew I had to recreate that magic, and adding plump, juicy shrimp made it a complete, satisfying meal that feels fancy but is secretly simple.
This recipe is all about big flavor with minimal effort – the orzo cooks right in the pan with the tomatoes, soaking up all that savory goodness. It's the kind of meal that makes you want to linger at the table, dipping crusty bread into every last bit of sauce.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) large shrimp, peeled and deveined
Look for shrimp with the tail on for extra flavor, or use frozen shrimp and thaw overnight in the fridge. If you're not a shrimp fan, you can substitute with cubed chicken breast or firm tofu.
4 tbsp (56g) unsalted butter, divided
Use high-quality butter for the best flavor. You can substitute with olive oil or a plant-based butter for a dairy-free option.
4 cloves garlic, minced
Fresh garlic is essential here, but in a pinch, you can use 1 teaspoon of garlic powder. For a milder flavor, roast the garlic beforehand.
1 1/2 cups (270g) orzo pasta
Orzo is a rice-shaped pasta that cooks quickly. You can use whole-wheat orzo for a fiber boost, or substitute with other small pasta like ditalini or stelline.
1/2 cup (80g) sun-dried tomatoes, chopped (not oil-packed)
Dry-packed sun-dried tomatoes add intense flavor. If using oil-packed, drain and pat them dry, and reduce the salt in the dish. You can also use rehydrated dried tomatoes.
3 cups (720ml) low-sodium chicken broth
Vegetable broth works just as well for a vegetarian version. Low-sodium is key so you can control the salt level.
1/2 cup (120ml) dry white wine, such as Pinot Grigio
The wine adds depth, but you can skip it and use an extra 1/2 cup of broth. If you don't want to open a bottle, use a splash of white wine vinegar mixed with broth.
1/4 cup (10g) fresh basil, chopped, plus more for garnish
Fresh basil is a must – it brightens the whole dish. If you only have dried, use 1 tablespoon, but the flavor won't be as vibrant.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts beautifully. For a vegetarian version, use a cheese labeled vegetarian, or substitute with nutritional yeast for a dairy-free option.
1/2 tsp red pepper flakes (optional)
This adds a subtle kick. Adjust to your heat preference, or omit entirely for a milder dish.
Salt and freshly ground black pepper, to taste
Season generously at each stage. Use kosher salt for better control.
Tips & Tricks
Don't overcook the shrimp
They only need 2-3 minutes per side until pink and opaque. Overcooking makes them rubbery.
Toast the orzo
Sautéing the orzo in butter for a minute before adding liquid gives it a nutty flavor and helps it hold its shape.
Stir frequently
While the orzo simmers, stir occasionally to prevent sticking and ensure even cooking.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Shrimp
Pat the shrimp dry and season with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Transfer to a plate and set aside.
2. Sauté Garlic and Toast Orzo
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the orzo and stir to coat in the butter, toasting for 1-2 minutes until slightly golden.
3. Add Wine and Tomatoes
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the wine is mostly absorbed. Stir in the sun-dried tomatoes and red pepper flakes (if using).
4. Simmer the Orzo
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. The mixture should be creamy, not dry.
5. Finish with Basil and Parmesan
Remove the skillet from the heat. Stir in the chopped basil and grated Parmesan cheese. Season with salt and pepper to taste.
6. Return Shrimp and Serve
Gently fold the cooked shrimp back into the orzo, reserving a few for garnish. Let it sit for a minute to warm through. Garnish with extra basil and a sprinkle of Parmesan. Serve immediately, with a lemon wedge if desired.
Delicious Variations
Make it vegetarian
Skip the shrimp and add sautéed mushrooms or roasted vegetables like zucchini and bell peppers.
Add greens
Stir in a handful of baby spinach or kale along with the basil, letting it wilt into the warm orzo.
Go creamy
Stir in 1/4 cup of heavy cream or cream cheese at the end for an extra luxuriously creamy sauce.
How to Store Sun-Dried Tomato & Basil Orzo with Garlic Butter Shrimp
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use regular dried tomatoes instead of sun-dried tomatoes?
Yes, you can use regular dried tomatoes, but they need to be rehydrated first. Soak them in hot water for 10 minutes, then drain and chop. Sun-dried tomatoes have a more intense flavor, so you might need to adjust the quantity.
Q: Can I make this dish without wine?
Absolutely. Simply replace the wine with an equal amount of chicken broth. The dish will still be flavorful, just slightly less complex.
Q: How do I know when the orzo is cooked?
Orzo is done when it's tender but still has a slight bite (al dente). Check the package instructions for timing, but typically it takes about 12-15 minutes in the broth. Taste it to be sure.
Q: Can I use frozen shrimp?
Yes, frozen shrimp works well. Thaw them in the refrigerator overnight or under cold running water for a quick thaw. Pat them dry before cooking to ensure a good sear.
Q: How can I make this dish dairy-free?
Use a high-quality olive oil instead of butter, and skip the Parmesan or use a dairy-free alternative like nutritional yeast. The flavor will be slightly different but still delicious.
I hope you enjoy this sun-dried tomato orzo with garlic butter shrimp as much as I do. It's a simple yet elegant dish that brings a taste of Italy to your table. If you try it, let me know in the comments below – I'd love to hear how it turns out! And don't forget to explore beyond the guidebook.
Sun-Dried Tomato & Basil Orzo with Garlic Butter Shrimp
This sun-dried tomato orzo with garlic butter shrimp is a vibrant one-pan meal that's ready in 35 minutes, perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 4 tbsp (56g) unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 cups (270g) orzo pasta
- 1/2 cup (80g) sun-dried tomatoes, chopped (not oil-packed)
- 3 cups (720ml) low-sodium chicken broth
- 1/2 cup (120ml) dry white wine, such as Pinot Grigio
- 1/4 cup (10g) fresh basil, chopped, plus more for garnish
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Season and Sear Shrimp — Pat the shrimp dry and season with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Transfer to a plate and set aside.
- 2Sauté Garlic and Toast Orzo — Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the orzo and stir to coat in the butter, toasting for 1-2 minutes until slightly golden.
- 3Add Wine and Tomatoes — Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the wine is mostly absorbed. Stir in the sun-dried tomatoes and red pepper flakes (if using).
- 4Simmer the Orzo — Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. The mixture should be creamy, not dry.
- 5Finish with Basil and Parmesan — Remove the skillet from the heat. Stir in the chopped basil and grated Parmesan cheese. Season with salt and pepper to taste.
- 6Return Shrimp and Serve — Gently fold the cooked shrimp back into the orzo, reserving a few for garnish. Let it sit for a minute to warm through. Garnish with extra basil and a sprinkle of Parmesan. Serve immediately, with a lemon wedge if desired.
Elena writes about travel and cultural immersion, focusing on off-the-beaten-path destinations and authentic experiences. She shares practical advice for budget-conscious travelers who want to connect with local communities.
