A tomato basil shrimp with orzo dinner is the kind of meal that pulls together fast on a weeknight without tasting like a compromise. You get plump shrimp, small rice-shaped pasta, and a bright tomato broth that soaks into every bite. This version keeps the steps simple and the cleanup to one pan.
The orzo cooks right in the tomato liquid, which means it picks up flavor instead of sitting underneath a separate sauce. Fresh basil goes in at the end so it stays aromatic rather than turning dark and bitter. You end up with a bowl that eats like a cross between a shrimp risotto and a light pasta toss. Making this tomato basil shrimp with orzo at home is surprisingly straightforward once you know the key steps.
Below you’ll find exact quantities, swap ideas, and the timing cues that keep the shrimp from turning rubbery. If you like garlic shrimp pasta, this is a tomato-forward cousin worth keeping in rotation. The tomato basil shrimp with orzo works well for weeknight cooking when time is limited.
Why You’ll Love These Tomato Basil Shrimp With Orzo
- One pan means fewer dishes and a built-in sauce from the cooking liquid.
- Orzo finishes in about 9 minutes, so the whole meal is ready in 30.
- Fresh basil and tomato keep it light compared to cream-based shrimp pasta.
- Shrimp stay tender because they cook last, only until just opaque.
- Leftovers reheat well for lunch without turning mushy if you add a splash of water.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined (21/25 count)
- 1 cup orzo pasta (about 200 g)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced (about 3/4 cup)
- 1 can (14.5 oz) crushed tomatoes
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (optional, or extra broth)
- 2 tbsp tomato paste
- 1/2 tsp salt, plus more to finish
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2/3 cup fresh basil leaves, torn
- 1/4 cup grated parmesan
- 1 tbsp lemon juice
Ingredient Substitutions
Orzo pasta: Replace with an equal weight of pearled couscous if you can’t find orzo. Couscous is slightly larger and opens up like tiny balls, so it needs about 2 minutes less simmer time and an extra 2 tbsp of liquid to stay loose. The texture is a bit chewier but still soaks up the tomato broth well. Storing leftover tomato basil shrimp with orzo correctly keeps it tasting good for days.
Dry white wine: Use an equal amount of extra low-sodium chicken broth plus 1 tsp of white wine vinegar. You lose the slight acidity and fruit note from fermentation, so the dish reads a touch sweeter; add the vinegar to keep the tomato sauce from feeling flat. No change to cook time is needed. For the best results with this tomato basil shrimp with orzo, read through all the steps before starting.
Large shrimp: Swap with the same weight of peeled bay scallops for a sweeter, more delicate bite. Scallops release more moisture, so pat them very dry and sear them medium-high heat first, then remove and add back at the end. They cook in about 3 minutes total and turn opaque and firm.
Fresh basil: Use 2 tbsp of basil pesto stirred in at the end instead of torn leaves. Pesto adds oil and garlic, so cut the olive oil by 1 tsp and skip extra salt at the finish. The flavor is richer and less bright, and the color turns deeper green.
Step-by-Step Instructions
- Heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Add the diced onion and cook 4 minutes, stirring, until it turns translucent and soft at the edges.
- Stir in the minced garlic and tomato paste. Cook 1 minute until the paste darkens to a rust color and smells toasted, not raw.
- Pour in the crushed tomatoes, chicken broth, and white wine. Bring to a gentle simmer over medium-low heat, about 2 minutes, until you see small bubbles around the rim.
- Add the orzo, salt, black pepper, and red pepper flakes. Simmer 9 minutes, stirring every 2 minutes, until the orzo is tender and most liquid is absorbed but the pan still looks saucy.
- While the orzo cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat. Add the shrimp in a single layer and sear 90 seconds per side, until they curl and turn opaque with a light pink color.
- Fold the shrimp, parmesan, lemon juice, and torn basil into the orzo. Turn off the heat and let it sit 2 minutes so the cheese melts and basil wilts. serve immediately.
Pro Tips
Stir the orzo every couple of minutes so the small grains don’t stick to the bottom and scorch while the liquid reduces. A silicone spatula gets into the corners of a 12-inch skillet better than a spoon.
Buy shrimp already peeled and deveined if you’re short on time, but pat them dry with paper towels before searing so they brown instead of steaming in their own juice.
If your basil looks limp, submerge the leaves in cold water for 5 minutes, then dry thoroughly; torn leaves hold more aroma than chopped ones because less cell damage releases the oils slowly. For more on herb handling, the technique guides there are solid.
Finish with lemon juice off the heat so the acid stays bright instead of cooking off into a dull tang. A quarter cup of parmesan is enough to bind the sauce without making it cheesy-heavy.
Common Mistakes to Avoid
Adding the shrimp too early makes them tough because they keep cooking in the hot pan while the orzo finishes. Sear them separately and fold them in at the end so they only warm through.
Skipping the stir during orzo simmering lets the starch grab the pan and burn, leaving a bitter note. Set a timer for every 2 minutes so you don’t walk away.
Using pre-grated parmesan from a can introduces anti-caking starch that turns the sauce grainy. Use a wedge and grate it fresh for a smooth melt. If you enjoyed this, our basil pesto you is worth trying next.
Serving Suggestions
Plate the shrimp and orzo in shallow bowls with extra basil on top and a lemon wedge on the side. A simple garlic butter shrimp starter works if you want a bigger seafood spread.
Pair with a green side like steamed green beans or a romaine salad dressed with olive oil. The acidity in the tomato broth stands up to a chilled glass of the same white wine used in the pan.
Storage and Reheating
Cool the leftovers within 2 hours and store in an airtight container in the fridge for up to 3 days. Shrimp and cooked pasta both hold safely that long when chilled promptly.
Reheat in a small pan over medium-low heat with 2 tbsp of water, stirring until the shrimp reach 165°F internally and the orzo is steaming. Avoid the microwave if you can, since it hotspots the shrimp and makes them chewy.
This dish does not freeze well because the cooked orzo turns grainy and the shrimp get watery when thawed, so stick to refrigerated storage only. For another easy option, check out our meatball without eggs.
Recipe Variations
Spicy Version
Double the red pepper flakes to 1/2 tsp and add 1 diced fresh jalapeño with the onion. The heat builds as the orzo simmers, giving a clean burn that the tomato softens slightly. Serve with extra lemon to cut the spice.
Creamy Version
Stir 1/4 cup of cream cheese into the tomato broth before adding the orzo so it melts into a pink sauce. The orzo stays tender in the same 9 minutes, but the finish is richer and less acidic. Cut the parmesan to 2 tbsp to avoid over-salting.
Low-Carb Option
Replace the orzo with 2 cups of riced cauliflower and cut the broth to 1/2 cup since it releases water. Simmer 5 minutes only, then fold in the shrimp and basil. You lose the pasta chew but keep the tomato-shrimp profile for a lighter bowl. You might also like our irish trash can.
Tomato Basil Shrimp With Orzo
Description
A bright, tomato-basil shrimp with orzo dinner that comes together in one pan in about 30 minutes. Plump shrimp and rice-shaped pasta simmer in a light tomato broth for a meal that eats like a cross between shrimp risotto and a pasta toss.
Ingredients
Instructions
-
Cook the onion
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Add the diced onion and cook 4 minutes, stirring, until it turns translucent and soft at the edges.
-
Toast garlic and paste
Stir in the minced garlic and tomato paste to the skillet with the onion. Cook 1 minute until the paste darkens to a rust color and smells toasted, not raw.
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Build the broth
Pour in the crushed tomatoes, chicken broth, and white wine. Bring to a gentle simmer over medium-low heat, about 2 minutes, until you see small bubbles around the rim of the pan.
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Simmer the orzo
Add the orzo, salt, black pepper, and red pepper flakes to the simmering liquid. Simmer 9 minutes, stirring every 2 minutes, until the orzo is tender and most liquid is absorbed but the pan still looks saucy.
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Sear the shrimp
While the orzo cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat. Add the shrimp in a single layer and sear 90 seconds per side, until they curl and turn opaque with a light pink color and reach an internal temperature of 63°C.
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Fold in finishing items
Fold the cooked shrimp, parmesan, lemon juice, and torn basil into the orzo in the skillet. Turn off the heat and let it sit 2 minutes so the cheese melts and basil wilts.
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Serve immediately
Spoon the shrimp and orzo into shallow bowls right after the rest. Serve immediately while the broth is still saucy and the shrimp are tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 180mg60%
- Sodium 620mg26%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool leftovers within 2 hours and store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a small pan over medium-low heat with 2 tbsp water, stirring until shrimp reach 63°C internally and orzo is steaming; avoid the microwave.
- Pro tip: For a bigger seafood spread, try our garlic butter shrimp as a starter.
- Basil care: Torn leaves hold more aroma than chopped; if limp, submerge in cold water 5 minutes then dry.
