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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes, stirring often, until softened.

Step 3

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.

Step 4

Add the diced tomatoes with their juices and cook for 2 minutes to allow the flavors to develop.

Step 5

Pour in the chicken or seafood stock and bring the mixture to a gentle boil.

Step 6

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.

Step 7

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.

Step 8

Stir in the baby spinach and let it wilt for about 1 minute.

Step 9

Season the stew with salt and black pepper to taste.

Step 10

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

Serving size	1899.6 grams (1899.6g)

Amount per serving	% Daily Value*
Calories	1192

Total Fat 33.30g	43%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 857mg	286%
Sodium 6486mg	282%
Total Carbohydrate 93.70g	34%
Dietary Fiber 10.10g	36%
Total Sugars 11.40g
Protein 128.80g	258%

Vitamin D 0IU	0%
Calcium 538mg	41%
Iron 8mg	47%
Potassium 2212mg	47%

*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.

Source of Calories

Fat: 25.2%

Protein: 43.3%

Carbs: 31.5%