Orzo Skillet with Sun-dried Tomatoes Shrimp and Artichokes

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Orzo Skillet with Sun-dried Tomatoes, Shrimp, and Artichokes is an easy 30 Minute Skillet Dinner! Plump seared shrimp with savory marinated artichokes and sun-dried tomatoes meet orzo all in one skillet.

It’s quick, lovable, and SOOOO scrumptious. Let’s get a delicious restaurant-worthy dinner on the table in 30 minutes. Enjoy with SOFTEST NO KNEAD BREAD and a simple salad!

Orzo shrimp pasta in a black skillet.
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If you love shrimp, try these recipes: Shrimp Scampi Pasta Recipe (with Fettuccine) Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes and Shrimp and Broccoli Pasta in Cream Sauce, and Squid Ink Pasta Recipe with Shrimp and Cherry Tomato Sauce.

Simple Ingredients

  • Marinated artichokes hearts
  • Sun-dried tomatoes
  • Tomato paste (Cento Brand)
  • Fresh basil
  • Garlic cloves
  • Fresh shrimp  (or frozen and thawed, pat dry to remove moisture)
  • Extra virgin oive oil
  • Orzo pasta (Barilla brand)
  • Salt

Instructions for how to make Orzo Skillet with Sun-dried Tomatoes, Shrimp and Artichokes

You will be surprised at how easily this orzo skillet comes together.

  1. In a large serving bowl, add: marinated artichokes, sun-dried tomatoes, tomato paste, basil, and 2 tablespoons olive oil, mix until combined. 
  2. Bring a large pot of salted water to a boil, add the orzo and cook according to “al dente” directions (about 9 minutes). Read this article for- how to cook pasta perfectly every time.
  3. When the orzo is cook reserve 1/4 cup of the pasta water and add in to the bowl of artichokes and other ingredients. The pasta water will create a smooth sauce.
  4. Drain the Orzo and add it to the serving bowl with the rest of the ingredients. Gently toss to combine. Cover with a lid and let marinate until the shrimp are cooked.
  5. Heat a large skillet on medium-high heat. Add the 2 tablespoons olive oil and garlic. Add the shrimp one at a time (without overcrowding the pan or they will boil). You may cook them in two batches.
  6. Cook the shrimp on high heat for about 3 minutes on each side. This gets a nice sear on the shrimp. Depending on shrimp size you may need a little more or a little less time. Make sure they are cooked all the way through and have a pink color.
  7. Add the shrimp and garlic to the top of the prepared pasta. Sprinkle with extra basil and serve!

How to Clean and Devein Shrimp

  • The black “vein” below the flesh of the shrimp that runs along the spine is actually the shrimp’s digestive tract. While it’s not harmful to eat, if the tract is really pronounced it can be unsightly.  In general, I like to remove it.
  • To remove the black “vein” use a small sharp knife to make a tiny slit along the middle back of the shrimp.
  • Insert your knife under the “vein” and use your fingers to carefully pull the vein out.
  • Thoroughly rinse your shrimp in cold water and set aside to dry on a towel.
  • Make sure the shrimp has expelled all of its water and pat the shrimp dry to cook.
  • The black, slimy “vein” below the flesh of the shrimp is actually the shrimp’s digestive tract.

Why this orzo skillet recipe works

This dish highlights rich, earthy, and also fresh flavors. The orzo, sun-dried tomatoes, artichokes, shrimp, and sauce made with tomato paste, basil, and the marinated artichokes’ juices come together beautifully. If you love orzo, try: Creamy Spinach and Lemon Orzo and Easy Orzo Pasta with Vegetables.

The tomato paste adds a rich flavor that complements the chunks of the sun-dried tomato variety.

The plump seared shrimp add an extra element to make this a complete meal.

WE LOVE EASY SKILLET MEALS, and this one is a family favorite. Make it once, and it will be a new favorite you make on repeat. From my cucina (kitchen) to your table!

More skillet meals you will love Easy Italian Sausage and Peppers Skillet Recipe, Chicken Skillet with Creamy Parmigiano and Mushrooms, and Chicken Skillet with Creamy Mascarpone Sauce.

If you love artichoke recipes, try – Italian Stuffed Artichokes!

Meaning of ‘Orzo’

First, let’s start with some pasta facts: Orzo, also known as risoni, is a short-cut pasta shaped like a large grain of rice.

The name orzo is common for this pasta shape in North America and less common in Italy; the Italian word orzo means barley.

Orzo cooks quickly, and it’s easy to eat! I like that the small shapes are easy to pick up with other ingredients to create the perfect bite.

Check out the Difference Between Orzo vs. Risotto!

Orzo shrimp pasta in a black skillet.
A Meal Everyone will LOVE!

Top Tip

To make the sauce sing a little song, add a bit of the starchy pasta cooking water. This is a pro chef tip.

This helps thicken the sauce and stick to the pasta. Have you done this when making pasta? It’s a great tip to use in other pasta recipes. Just a splash of that cooking water helps to turn a regular sauce into a velvety and smooth sauce that coats the pasta evenly.

Why add pasta water to pasta sauces

After your pasta has cooked, the salted water is noticeably cloudier and even a touch thicker, thanks to the released starch and gluten.

Reintroducing it to the pasta sauce later helps it thicken and adds a salted flavor. I usually dunk measuring cups into the pot to reserve before draining the pasta in a strainer.

Orzo shrimp pasta in a black skillet.
Best Orzo Pasta with Shrimp

Do Italians eat cheese with seafood pasta?

In Italy, we typically don’t eat cheese with seafood. For this reason, I don’t top it with added cheese. If it suits you, add a little sprinkle of parmigiano! Make it your own or serve it the traditional way sans cheese. Enjoy around a table of friends and family!

More seafood recipes you will love: Trottole Pasta Recipe with Tomato Sauce and ShrimpOrzo Pasta with Shrimp, Sun-dried Tomatoes, and ArtichokesShrimp and Broccoli Pasta in Cream Sauce and Broccoli Pasta with Sausage Recipe (Italian). 

How to make Orzo Skillet with Sun-dried Tomatoes, Shrimp and Artichokes (Video)

Variations

This recipe is tasty, exactly how it is! Make it this way the first time and try a variation the next time you make it.

  • Use chicken instead of shrimp
  • Add steamed broccoli or asparagus
  • Substitute rice for the orzo.
  • Use fresh herbs like rosemary or thyme for color and MORE flavor.

Skillet recommendations for Orzo Skillet with Sun-dried Tomatoes, Shrimp and Artichokes

The skillet to use: I love cooking in a cast iron skillet. It distributes the heat evenly throughout the bottom of the pan and up into the sides. It’s naturally non stick and super durable. You can also use a dutch oven type pot.

Any large skillet will work for sausage and peppers if you don’t have or want to purchase a cast iron.

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More easy pasta dishes you will love:

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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orzo pasta, shrimp, 30 minute meals, authentic italian, pasta recipe, shrimp and pasta, artichoke and sun-dried tomatoes

Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes

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5 from 5 reviews

Lovely and flavorful Orzo pasta recipe with Shrimp, artichoke and sun-dried tomatoes. Perfect for both a weeknight meal and a fancy occasion! Have this dinner ready in 35 minutes. 

  • Total Time: 25 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 12 oz can marinated artichokes hearts
  • 1/4 cup sliced sun-dried tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoon dried or fresh basil
  • 3 garlic cloves, cut in chunks
  • 1 pound raw fresh shrimp (or frozen and thawed, pat dry to remove moisture)
  • 4 tablespoons olive oil (2 tablespoons for cooking shrimp 2 tablespoons for sauce)
  • 1 box 454 g. Orzo pasta (Barilla brand)
  • Coarse sea salt for pasta water
  • Salt for seasoning

Instructions

  1. In a large serving bowl add the marinated artichokes, sun-dried tomatoes, tomato paste, basil, and 2 tablespoons olive oil, mix until combined. 
  2. Bring a large pot of salted water to a boil, add the orzo and cook according to “al dente” directions (about 9 minutes). When the orzo is cook reserve 1/4 cup of the pasta water and add in to the bowl of artichokes and other ingredients.
  3. Drain the Orzo and add it to the serving bowl with the rest of the ingredients. Gently toss to combine. Cover with a lid and let marinate until the shrimp are cooked.
  4. Heat a large skillet on medium-high heat. Add the 2 tablespoons olive oil and garlic. Add the shrimp one at a time (without overcrowding the pan or they will boil). You may cook them in two batches
  5. Cook the shrimp on high heat for about 3 minutes on each side. This gets a nice sear on the shrimp. Depending on shrimp size you may need a little more or a little less time. Make sure they are cooked all the way through and have a pink color.
  6. Add the shrimp and garlic to the top of the prepared pasta.
  7. Sprinkle with extra basil and serve!

Notes

Serve warm or cold! Excellent as leftovers

  • Author: Elena
  • Prep Time: 10
  • Cook Time: 15
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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9 Comments

  1. Such a yummy dish. It seemed a little intimidating, but once I made it I realized how easy it was and quickly it came together. My husband loved it! We will have this more often!






  2. We love this dish and make it almost every other week!! It comes together so easily and is very versatile. Sometimes we add a different protein such as tilapia or chicken (or all three!) My husband loves to add sautéed spinach as well!






    1. I love all the additions you make with the homemade pasta. It is so simple and delicious no matter how you make it.

  3. I have to say that this recipe is beautiful mix of flavors! Such a great combination of warm and inviting flavors. My family loved it! Thank you for your wonderful and delicious inspirations that make dinnertime an exciting time.