You know those nights when you’re staring into the fridge, praying for dinner inspiration to strike? That was me last Tuesday, rummaging through my pantry like a woman possessed. Then it hit me—my favorite one pot marry me shrimp and orzo pasta! I swear, this dish has saved more weeknights than I can count. The first time I made it, my husband joked I should marry him all over again (hence the name—totally stolen from that viral chicken recipe, but who’s counting?).
What I love most is how everything cooks together in one pot—shrimp, orzo, garlic, tomatoes—melding into this creamy, dreamy masterpiece in under 20 minutes. No juggling multiple pans, no sink full of dishes, just one glorious pot of comfort. The orzo soaks up all that garlicky broth like a sponge, while the shrimp stay plump and juicy. And that splash of cream at the end? Pure magic. Trust me, once you try this, you’ll understand why it’s earned its dramatic “marry me” title.
Why You’ll Love This One Pot Marry Me Shrimp and Orzo Pasta
This isn’t just another pasta dish – it’s a game-changer for busy nights. Let me tell you why it’s earned a permanent spot in my recipe rotation:
- One pot wonder means you’ll spend less time scrubbing dishes and more time enjoying that second glass of wine
- The creamy orzo hugs each plump shrimp like they’re made for each other (they are)
- From fridge to table in 20 minutes flat – perfect for those “I forgot to plan dinner” emergencies
- That garlicky, tomatoey broth will have everyone scraping their bowls (I caught my kid licking his last week)
- The optional red pepper flakes let you dial up the heat exactly how you like it
Seriously, this dish checks all the boxes – easy, impressive, and downright addictive. You’ll understand the “marry me” part after the first bite.
Ingredients for One Pot Marry Me Shrimp and Orzo Pasta
Gather these simple ingredients – I promise you probably have most of them already! The magic happens in how they come together, but starting with good quality components makes all the difference. Here’s what you’ll need:
- 1 lb large shrimp – peeled, deveined, and tails removed (trust me, no one wants to deal with shells at the dinner table)
- 1 cup orzo pasta – that cute little rice-shaped pasta that cooks up perfectly in the broth
- 2 cups chicken or vegetable broth – low-sodium if you’re watching salt, but full flavor is best here
- 1/4 cup heavy cream – the secret weapon that makes everything luxuriously creamy
- 2 cloves garlic – minced (or more if you’re like me and believe you can never have too much garlic)
- 1/2 cup cherry tomatoes – halved (they burst with sweetness as they cook)
- 1/4 cup grated Parmesan cheese – freshly grated please, none of that powdery stuff
- 2 tbsp olive oil – good quality for sautéing
- 1/2 tsp red pepper flakes – optional, but adds the perfect little kick
- Salt and freshly ground black pepper – to taste (I’m generous with both)
- Fresh parsley – chopped, for that bright green finish
See? Nothing fancy or hard to find. Just good, simple ingredients that transform into something extraordinary. Now let’s get cooking!
How to Make One Pot Marry Me Shrimp and Orzo Pasta
Okay, let’s get cooking! This comes together so fast you’ll barely have time to pour your wine (but do that first—very important). Follow these simple steps, and you’ll have restaurant-quality pasta in minutes.
Step 1: Sauté Garlic and Orzo
Grab your favorite large pot (I use my Dutch oven) and heat the olive oil over medium heat. When it shimmers—that’s when you know it’s ready—toss in the minced garlic. Stand close and inhale deeply as it sizzles for about 30 seconds until fragrant but not browned (burnt garlic is sad garlic). Now stir in the orzo, coating each little pasta piece in that garlicky oil. Toast it for just 1 minute, stirring constantly—this gives the orzo a nutty depth that makes all the difference.
Step 2: Simmer with Broth
Here comes the liquid gold! Pour in the broth—it’ll sizzle dramatically at first—then give everything a good stir. Crank the heat up to bring it to a boil (you’ll see big bubbles breaking the surface). Once it’s boiling, immediately reduce the heat to low and cover that pot. Set a timer for 10 minutes—this is when the orzo works its magic, absorbing all that flavorful broth. Resist the urge to peek! That trapped steam is doing important work.
Step 3: Cook Shrimp and Finish
Now for the fun part—unwrap that pot (careful of the steam!) and add your shrimp, tomatoes, and red pepper flakes if using. Gently nestle everything into the orzo. Cover again and cook for 5 minutes—no more! The shrimp are done when they curl into perfect little Cs and turn opaque pink. Remove from heat and stir in the heavy cream and Parmesan—watch how the cheese melts into silky ribbons. Taste and season with salt and pepper (I’m generous here). The pasta should be creamy but not soupy—if it seems too thick, add a splash of broth or water. Finish with a shower of fresh parsley for that pop of color and freshness.
That’s it! You’ve just created magic in one pot. Now grab your fork and prepare to fall in love.
Tips for Perfect One Pot Marry Me Shrimp and Orzo Pasta
After making this dish more times than I can count (seriously, my family requests it weekly), I’ve picked up some game-changing tricks to ensure it turns out perfect every time:
- Shrimp timing is everything – They cook in just 5 minutes! Any longer and you’ll have rubbery little pucks instead of juicy bites
- Fresh parsley matters – That bright green garnish isn’t just pretty—it adds a fresh pop that cuts through the richness
- Don’t skip toasting the orzo – That quick minute in garlic oil builds incredible depth of flavor
- Keep broth warm – If you need to thin the sauce, use warm broth so it doesn’t shock the dish and make the orzo gummy
- Let it rest – Off heat for 2 minutes before serving lets the sauce thicken perfectly
Follow these simple tips, and you’ll have restaurant-worthy results right from your stovetop!
Ingredient Substitutions and Variations
One of the best things about this recipe is how easily you can tweak it to suit your taste or what’s in your fridge! Here are my favorite swaps that still deliver amazing results:
- Coconut milk instead of heavy cream makes it dairy-free (and adds a lovely tropical note)
- Baby spinach or sun-dried tomatoes work beautifully if you’re out of cherry tomatoes
- Chicken or scallops can stand in for shrimp – just adjust cooking times accordingly
- Gluten-free orzo or quinoa pasta keeps it celiac-friendly
- White wine replaces half the broth for extra depth (just reduce salt if using)
The beauty? It’s still that same comforting one-pot wonder, just with your personal twist!
Serving Suggestions for One Pot Marry Me Shrimp and Orzo Pasta
This dish shines all on its own, but I love pairing it with garlic bread to sop up every last bit of that creamy sauce. For lighter meals, a simple arugula salad with lemon vinaigrette balances the richness perfectly. Sometimes I’ll add a chilled white wine—it cuts through the garlic and makes the whole meal feel fancy!
Storage and Reheating
Okay, confession time—I rarely have leftovers of this dish because we gobble it up so fast! But when I do manage to save some, here’s how I keep it tasting just as amazing the next day.
First, let it cool completely before storing (hot food in the fridge is a no-no). Transfer it to an airtight container—I’m partial to glass because it doesn’t absorb odors. It’ll keep happily in the fridge for up to 3 days, though the orzo will continue absorbing liquid, so don’t be surprised if it thickens up.
For reheating, I swear by the stovetop method. Just splash in a little broth or water (start with 2 tablespoons) and warm it over medium-low heat, stirring frequently. The extra liquid brings back that creamy consistency without making it soupy. If you must use the microwave (no judgment!), do it in 30-second bursts with a splash of liquid between each, stirring well each time.
One important note—the shrimp will be slightly firmer when reheated, but still delicious. That’s why I often make a full batch—if there are leftovers, I’ll stir in some fresh parsley after reheating to brighten it up again. Trust me, you’ll be fighting over who gets the last spoonful!
One Pot Marry Me Shrimp and Orzo Pasta FAQs
I get asked about this recipe all the time—here are the answers to the questions that keep popping up in my kitchen and inbox. Consider this your backstage pass to shrimp and orzo mastery!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or run under cold water for a quick defrost. Pat them dry with paper towels before adding to the pot—excess water can make the sauce watery. Pro tip: buy frozen raw shrimp labeled “previously frozen” at the seafood counter—they’re actually fresher than some “fresh” shrimp that were previously frozen and thawed for display.
How can I make it spicier?
Oh, I love this question! Double the red pepper flakes or add a pinch of cayenne when you sauté the garlic. For serious heat lovers, stir in 1/2 teaspoon of Calabrian chili paste with the cream—it adds this amazing smoky kick. My husband always adds hot sauce at the table, but I prefer the heat built right into the dish.
Is orzo gluten-free?
Traditional orzo is made from wheat, so it’s not GF. But good news! Many stores now carry gluten-free orzo made from rice or corn—I’ve used both with great results. Just check cooking times as GF pasta can vary. My celiac friend swears by the Jovial brand—she says it holds up beautifully in this recipe.
Can I make it ahead?
You can prep components ahead—peel shrimp, mince garlic, measure orzo—but cook it fresh for best texture. The orzo keeps absorbing liquid, so leftovers will be thicker (still delicious with extra broth stirred in). If you must cook ahead, undercook the shrimp slightly and stop before adding cream—then finish heating with cream when ready to serve.
Why do you call it “Marry Me” pasta?
*Laughs* Blame my husband! The first time I made it, he took one bite, looked me dead in the eye and said “Will you marry me?” again—and we’d already been married seven years! The name stuck, though I can’t promise it’ll have the same effect for everyone. But I can promise empty bowls and happy faces around your table!
Nutritional Information
Okay, let’s talk numbers—but remember, these are just estimates based on my typical ingredients. Your exact counts might vary depending on brands or how generous you are with that Parmesan sprinkle!
Per serving (about 1/4 of the recipe):
- Calories: 350
- Protein: 25g (all those plump shrimp!)
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 3g
- Fat: 12g
- Saturated Fat: 4g
- Sodium: 500mg
For lighter versions, you can swap the heavy cream for half-and-half (saves about 50 calories per serving) or use low-sodium broth. But honestly? Life’s too short to skip the good stuff—I’d rather have a slightly smaller portion of the real deal!
Try this recipe tonight and leave a comment telling me how your family reacted—I love hearing your kitchen stories!
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20-Minute One Pot Marry Me Shrimp and Orzo Pasta Magic
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious and easy one-pot dish featuring juicy shrimp and orzo pasta, perfect for a quick and flavorful meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in orzo pasta and cook for 1 minute, stirring constantly.
- Pour in chicken or vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Add shrimp, cherry tomatoes, and red pepper flakes. Cook for another 5 minutes or until shrimp turns pink.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor.
- Adjust the red pepper flakes for more or less heat.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: one pot, shrimp, orzo, easy dinner, pasta