Shrimp and Artichoke Heart Orzo is a simple yet elegant dish that delivers big Mediterranean flavor in under 30 minutes. It’s light, fresh, and satisfying, perfect for weeknight dinners, lunches, or even a casual gathering with friends.
At the heart of this dish is orzo, a rice-shaped pasta that cooks quickly and absorbs flavor beautifully. It’s paired with juicy shrimp, sautéed just until tender, and marinated artichoke hearts that add a tangy, slightly briny kick. Garlic, lemon juice, and a splash of white wine bring brightness and depth to the dish, while fresh parsley and a sprinkle of Parmesan tie everything together.
This orzo dish is incredibly versatile, you can serve it warm, at room temperature, or even chilled as a pasta salad. For a creamier variation, stir in a spoonful of Greek yogurt or crumbled feta. Want to bulk it up? Add spinach, cherry tomatoes, or olives for extra color and flavor.
One of the best things about Shrimp and Artichoke Heart Orzo is how fast it comes together. It’s a one-pan wonder that feels light but satisfying, perfect for warmer weather or when you want something fresh but comforting.
Pair it with a glass of Sauvignon Blanc, some crusty bread, and you’ve got a delicious Mediterranean meal that tastes like a vacation.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 cup orzo pasta
- 8 ounces artichoke hearts drained and chopped
- 1/4 cup parsley chopped fresh
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- lemon wedges for serving
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped artichoke hearts and sauté for 3-4 minutes.
- Add the cooked orzo pasta to the skillet and toss to combine with the artichoke hearts.
- Return the shrimp to the skillet and cook for an additional 1-2 minutes to heat through.
- Season with salt and pepper to taste.
- Serve the shrimp and artichoke heart orzo hot, garnished with chopped parsley and lemon wedges.
Nutrition
Best recipe ever!! Love it!
Hmm, lacked flavor for me. Julie from down the street makes it better with a secret spice. 😒
It was alright, but I think it needed something more. Maybe some cheese or a different spice?
Delicious! But a bit too much lemon for my taste.
Recipe was ok, but I miss the old ways of cooking! Too modern for me!
The shrimp were too chewy for me, but the artichokes were nice. Not my favorite.
Chewy shrimp? Nah! That happens if you leave them on the heat too long! I think you just need more practice.
I found the shrimp to be perfect! You might’ve overcooked them a bit. But glad you liked the artichokes!
I don’t like shrimp, so I left that out and it still tasted great! But I don’t understand why you would put shrimp in here.
So yummy!! I didn’t have artichokes so I used spinach instead. Still turned out great!
Too much garlic for my taste. It kind of overpowered everything else. Next time, I’ll use less.
Honestly, it was kinda bland. I added more spices but still felt something was missing.