Orzo Shrimp Stew
Dive into the comforting, Mediterranean-inspired flavors of Orzo Shrimp Stew—a hearty yet light one-pot meal perfect for weeknight dinners or casual gatherings. This recipe combines tender orzo pasta with succulent shrimp, a medley of aromatic vegetables, and a savory tomato-based broth enriched with chicken or seafood stock. A burst of freshness comes from wilted baby spinach and a sprinkle of chopped parsley, while a squeeze of lemon adds a zesty finish to each bowl. Ready in just 45 minutes, this stew delivers a restaurant-quality dish that’s both easy to make and packed with flavor. Perfectly suited for seafood lovers, it’s a wholesome, satisfying meal that’s brimming with nutrition and vibrant colors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 14-ounce can diced tomatoes (with their juices)
- 4 cups chicken or seafood stock
- 1 cup orzo
- 1 pound raw shrimp, peeled and deveined
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole lemon, cut into wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring often, until softened.
Stir in the minced garlic, diced carrot, celery, and crushed red pepper flakes (if using). Cook for another 3-4 minutes until the vegetables begin to soften.
Add the diced tomatoes with their juices and cook for 2 minutes to allow the flavors to develop.
Pour in the chicken or seafood stock and bring the mixture to a gentle boil.
Stir in the orzo and reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is almost tender.
Season the shrimp with a pinch of salt and black pepper, then add them to the pot. Cook for 3-4 minutes or until the shrimp turn pink and are cooked through.
Stir in the baby spinach and let it wilt for about 1 minute.
Season the stew with salt and black pepper to taste.
Remove the pot from heat and garnish with fresh parsley. Serve hot with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
