One Pot Tuscan Shrimp and Orzo

1. 1

   Gather all ingredients.

2. 2

   Melt butter in a Dutch oven over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Add garlic and stir until fragrant, about 45 seconds.

3. 3

   Add the orzo; cook and stir until it is lightly toasted, about 1 minute. Stir in the tomato paste and Cantanzaro herbs; season with salt and pepper.

4. 4

   Pour in 3 cups vegetable broth and the whipping cream. Stir the remaining 1 cup broth into the Greek yogurt; pour it into the Dutch oven. Stir in the sundried tomatoes.

5. 5

   Cook the orzo, uncovered, stirring constantly, over medium heat until it is just tender with a slight bite, 15 to 20 minutes.

6. 6

   Stir the shrimp and fresh spinach into the cooked orzo, and cook until the shrimp is pink and opaque and the spinach is wilted, about 4 minutes. Taste and season with salt and pepper.

7. 7

   Remove from heat; serve immediately with fresh basil. Enjoy!

8. 8

   Cook’s Note: Cantanzaro herbs are a blend of garlic, lemon peel, marjoram, European basil, Mediterranean thyme, rosemary, and Greek oregano. I buy it from the Savory Spice Shop.

• Calories 546.71 kcal High
• Protein 33.09 g Good Source
• Carbs 60.01 g Moderate
• Total Fat 19.76 g High
• Saturated Fat 9.68 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 166.0 mg High
• Sodium 868.29 mg High
• Fiber 7.31 g Good Source
• Sugar 9.63 g Moderate
• Added Sugar 0.79 g Low Source
• Calcium 274.37 mg Good Source
• Iron 5.43 mg Good Source
• Potassium 1212.5 mg Good Source
• Vitamin A 1310.24 mcg_rae Good Source
• Vitamin C 38.23 mg Good Source
• Vitamin D 1.98 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅