One Pot Shrimp and Orzo with Tomatoes is an easy, filling, and flavorful dinner made entirely in one pan. Start by cooking fresh grape tomatoes, then add orzo and broth. Finish by topping the cooked orzo with raw shrimp so they gently finish cooking under the broiler, resulting in tender, juicy shrimp and a bright tomato-orzo base.
This dish works as a complete meal on its own, but you can easily round it out with a crusty bread or a simple green vegetable if you like. Serve with a crisp salad, roasted asparagus, or your favorite bread to soak up the flavorful juices.
⭐ Why I Love It
- One-Pot Convenience: Minimal cleanup and maximum flavor.
- Simple Ingredients: Everything is easy to find in most grocery stores; fresh tomatoes add brightness but canned tomatoes can be used instead.
- Fresh but Satisfying: The tomatoes and shrimp keep the dish light, while orzo makes it hearty and filling.
- Feeds a Crowd: This recipe is written to serve several people, making it perfect for family dinners or casual gatherings.
🥘 Ingredients
- Olive oil (or another neutral cooking oil, like avocado or canola)
- Minced garlic (fresh is best; jarred is fine)
- Spices: red pepper flakes, garlic powder, kosher salt, ground black pepper
- Grape tomatoes, halved (or two 14.5 oz cans diced tomatoes as a substitute)
- Dried orzo (found in the pasta aisle)
- Chicken broth or stock (water can be used, but broth adds depth)
- Raw large shrimp, peeled and deveined (tails optional)
- Fresh basil leaves (or parsley), thinly sliced or torn for garnish
🔪 Step-by-Step Instructions
Follow these steps for an effortless one-pan shrimp and orzo:
Photo 1: Preheat the oven and warm a large, deep sauté pan (with a lid) over medium heat. Add oil, then cook the halved grape tomatoes with a pinch of salt until they soften, about 4–6 minutes. Add minced garlic and red pepper flakes and cook just until fragrant, about 30–60 seconds.
Photo 2: Add the orzo and chicken broth to the pan. Stir, scraping up any brown bits from the bottom, and bring the mixture to a simmer.
Photo 3: Once simmering, cover the pan and transfer it to the preheated oven. Bake until the liquid is absorbed and the orzo is al dente, about 13–15 minutes. While the orzo bakes, toss the shrimp with olive oil, garlic powder, red pepper flakes, salt, and black pepper. Arrange the shrimp in an even layer over the cooked orzo.
Photo 4: Return the pan to the oven, uncovered, and broil on high for 2–4 minutes until the shrimp are opaque and pink. Remove, sprinkle with torn fresh basil, and serve immediately.
💭 Recipe Tips
- Check at 10 minutes: Stir the orzo to prevent sticking and add a splash of water if the liquid is nearly absorbed but the pasta isn’t fully cooked.
- Use a large, deep pan: A wide pan creates an even shrimp layer and holds the orzo and liquid comfortably.
- Watch the broiler: Shrimp cooks quickly under high heat—don’t walk away.
- Save time: Buy peeled and deveined shrimp if you prefer convenience; tails are optional.
🍽 Leftovers and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat briefly in the microwave—just until warmed—to avoid overcooking the shrimp. Cold leftovers also make a tasty lunch.
👩🍳 Recipe FAQs
Raw shrimp is grey and translucent; it turns pink and opaque when fully cooked and begins to curl into a C shape. Shrimp cooks very quickly.
Cook time varies with shrimp size and temperature, but most large shrimp finish in about 2–4 minutes.
Boiled orzo reaches al dente in 7–10 minutes. When cooked in simmering liquid in a pan, it may take a few minutes longer.
🍤 Related Seafood Recipes
Firecracker Shrimp (No Breading)-
Blackstone Cajun Shrimp (5 Minutes!)
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Air Fryer Honey Garlic Salmon (4 Ingredients!)
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One Pot Lemon Shrimp Orzo
Recipe
One Pot Shrimp and Orzo with Tomatoes
One Pot Shrimp and Orzo with Tomatoes is an easy, filling, and flavorful dinner made in a single pan. Cook grape tomatoes, add orzo and broth, then top with seasoned raw shrimp and broil until just cooked.
- Author: Kathleen
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings
- Category: Dinner, One Pot, Pasta
- Method: One Pot
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 2 pints grape tomatoes, halved (or two 14.5 oz cans diced tomatoes)
- 1 lb dried orzo
- 4 cups chicken broth
- Handful fresh basil leaves, sliced or torn
Shrimp
- 2 lbs large shrimp, peeled and deveined (tails optional)
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat: Preheat the oven to 400°F (205°C).
- Cook Tomatoes: Heat a large, deep sauté pan over medium. Add oil and cook halved grape tomatoes with a pinch of salt until softened, about 4–6 minutes. Add garlic and red pepper flakes and cook until fragrant, about 30–60 seconds.
- Add Orzo and Broth: Stir in the orzo and chicken broth, scraping any browned bits from the bottom, and bring to a simmer.
- Bake Orzo: Cover the pan and bake in the oven for 13–15 minutes until the liquid is absorbed and the orzo is al dente. Stir at about 10 minutes to prevent sticking and add a splash of water if needed.
- Prep Shrimp: While the orzo bakes, toss shrimp with olive oil, garlic powder, red pepper flakes, salt, and pepper.
- Top with Shrimp: Once the orzo is cooked, spread the seasoned shrimp over the orzo in an even layer.
- Broil: Broil on high for 2–4 minutes until the shrimp are opaque and pink. Watch closely to avoid overcooking.
- Serve: Sprinkle with fresh basil and serve immediately.
Notes
You can substitute canned diced tomatoes for fresh grape tomatoes. Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 493
- Sugar: 5.4 g
- Sodium: 857.2 mg
- Fat: 8.7 g
- Carbohydrates: 61.8 g
- Fiber: 3.7 g
- Protein: 42.3 g
- Cholesterol: 246.6 mg