30 Minute Shrimp and Orzo with Sun Dried Tomatoes

An easy one pan meal that your family will love!  30 minutes is all it takes for this beautiful skillet dinner!

Course Dinner, Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
304 kcal


  • 1 pound medium shrimp, thawed I used 21-30 count tail on
  • 1 cup uncooked orzo pasta
  • 1 tablespoon butter
  • 2 1/4 cups chicken stock you can sub 1/2 cup cream if you like
  • 1 4 ounce jar sun dried tomatoes, packed in oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated asiago or parmesan with a bit extra for garnish
  • 1/2 cup cherry tomatoes halved optional


  1. Drain the sun dried tomatoes, RESERVING THE OIL.

  2. Heat a large skillet.  Add 2 tablespoons of the reserved oil from the sun dried tomatoes.

  3. Sear shrimp 2-3 minutes on each side being careful not to over cook as they will require some cooking time when added back in.

  4. Remove shrimp and set aside.  Add 1 tablespoon butter to the skillet.  Add in orzo and toast until lightly brown.  About 3-4 minutes.

  5. Add drained sun dried tomatoes, garlic and rosemary.  Cook for 2-3 more minutes until garlic is fragrant.

  6. Add chicken stock.  Reduce heat to low and simmer for about 15 minutes until all the reserved stock is gone and orzo is light and fluffy.

  7. Toss in 1/2 cup grated asiago or parmesan cheese and the reserved shrimp. Heat through until shrimp is warm.  Top with additional grated cheese if you like.

  8. We love this served with a simple salad and crusty french bread!

Nutrition Facts
30 Minute Shrimp and Orzo with Sun Dried Tomatoes
Amount Per Serving
Calories 304 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 244mg81%
Sodium 1274mg53%
Potassium 271mg8%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 28g56%
Vitamin A 150IU3%
Vitamin C 4.9mg6%
Calcium 264mg26%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.