This one-pan recipe has shrimp, Orzo, and veggies in a creamy sauce full of flavor!

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Makes about 4 servings

• 1 Tablespoon olive oil or avocado oil
• 1-1/2 lbs shrimp
• 1 Tablespoon minced garlic
• 1/2 white onion, finely diced
• 3 cups chopped, raw broccoli
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper chili flakes (optional)
• 1/3 cup sun-dried tomatoes (jar), removed from oil and chopped
• 2 cups chicken broth (I like using bone broth for extra protein)
• 1 cup coconut milk or half and half
• 1 cup uncooked orzo pasta
• 2 cups fresh baby spinach, loosely chopped
• Juice from 1/2 a squeezed lemon
• 2 Tablespoons grated Parmesan (optional)
• 1/4 cup fresh basil, thinly sliced

• Season shrimp with salt and pepper.
• In a large skillet, add 1 Tablespoon of oil over medium high heat. If using raw shrimp, add to pan and heat through until fully cooked. Set aside on a plate. If using cooked shrimp, skip this step and move on to the next one.
• In the same skillet, add garlic, onion, broccoli, salt, paprika, pepper, oregano, red pepper flakes, and sun-dried tomatoes. Stir until combined and cook 1-2 minutes.
• Add chicken broth, coconut milk, and uncooked orzo, and stir until combined. Bring to a simmer, then cover and reduce heat to low, stirring occasionally so the orzo doesn’t stick to the bottom of the pan. Cook according to al dente time on orzo packaging.
• Add the cooked shrimp, spinach, and lemon juice. Stir until combined and let spinach soften.
• Top with fresh Parmesan and basil. Enjoy!

• You can cut some time by buying pre-chopped broccoli and already cooked shrimp. I do this often to save time and it’s less mess when it comes to prep.
• You can use any chicken broth, I like to add extra protein by using chicken bone broth for a boost. They taste the same, although bone broth is more expensive than regular broth.
• Red pepper flakes add some heat to the dish, so if you aren’t into spicy then just skip on by that ingredient.

Okay, okay, I know the ingredient list looks intimidating at first, but I promise it does not take long to assemble and cook this delicious, nutritious, warm meal for you and your family.

This also makes a good meal-prep recipe, so if you’re looking for something to make for leftovers or lunches, look no further–it’s pretty good reheated.

I’ve really been leaning into warm meals since learning that Traditional Chinese Medicine believes our bodies process and digest warm meals better, as well as allow us to absorb nutrients better, increase energy levels, and increase blood circulation.

If it sounds too woo-woo to you, that’s okay. The recipe is delicious whether you believe that or not 🙂

Until next time,