Name: High Protein Marry Me Shrimp Orzo recipe
Ingredients: Large Shrimp (1 pound / 450g): Type: Peeled and deveined, tail-on or tail-off (tail-off is easier for eating). Fresh or frozen (thawed).; Size: Large (26-30 count per pound) or jumbo (21-25 count per pound) work best as they remain juicy and have a satisfying bite.; Protein Focus: Shrimp is the primary protein source here.; Orzo Pasta (8 ounces / 225g): Type: Standard orzo. For an extra protein and fiber boost, consider whole wheat or protein-enriched orzo if available.; Role: The perfect small pasta shape to cradle the creamy sauce and mingle with the shrimp.; Unsalted Butter (2 tablespoons): Role: Adds richness and flavor, used for sautéing aromatics and shrimp.; Olive Oil (1 tablespoon): Role: Used with butter to increase smoke point and add flavor.; Garlic (4-6 cloves, minced): Role: Provides the essential aromatic base. Adjust to your garlic preference.; Shallot (1 large, finely chopped, or 1/2 small yellow onion): Role: Adds a delicate sweetness and depth to the sauce.; Sun-Dried Tomatoes (1/2 cup, oil-packed, drained and roughly chopped): Type: Oil-packed sun-dried tomatoes are generally more tender and flavorful. Drain them well, reserving a tablespoon of the oil for extra flavor if desired. If using dry-packed, rehydrate them according to package instructions before chopping.; Role: Key “Marry Me” ingredient, providing intense umami and sweet-tart notes.; Dry White Wine (1/4 cup, optional, such as Pinot Grigio or Sauvignon Blanc): Role: Used to deglaze the pan, adding acidity and complexity to the sauce. If omitting, use an equal amount of chicken broth.; Chicken Broth or Vegetable Broth (1.5 cups, low-sodium): Role: Forms the liquid base of the sauce. Low-sodium allows you to control the saltiness.; Heavy Cream (1/2 cup): Role: Creates the signature rich and creamy texture of the “Marry Me” sauce. Half-and-half can be used for a slightly lighter version.; Parmesan Cheese (1/2 cup, freshly grated, plus more for serving): Type: Use a good quality block of Parmesan (Parmigiano-Reggiano is ideal) and grate it yourself. Pre-grated cheese often contains anti-caking agents that can prevent smooth melting.; Protein Focus: Adds significant flavor and a good protein boost.; Fresh Spinach (5 ounces / 140g, baby spinach): Role: Adds nutrients, color, and wilts down beautifully into the sauce. Optional but highly recommended.; Fresh Basil (1/4 cup, chopped, plus more for garnish): Role: Essential fresh herb for brightness and classic Italian flavor.; Dried Oregano (1 teaspoon): Role: Adds a robust, earthy herbal note that complements the tomatoes.; Red Pepper Flakes (1/4 – 1/2 teaspoon, or to taste): Role: Provides a gentle warmth. Adjust based on your spice preference.; Lemon Juice (1 tablespoon, freshly squeezed): Role: Adds a final touch of brightness to cut through the richness of the sauce.; Salt and Freshly Ground Black Pepper (to taste): Role: Essential for seasoning and enhancing all flavors.

Ingredients

- Large Shrimp (1 pound / 450g):
  - - Type: Peeled and deveined, tail-on or tail-off (tail-off is easier for eating). Fresh or frozen (thawed).
  - - Size: Large (26-30 count per pound) or jumbo (21-25 count per pound) work best as they remain juicy and have a satisfying bite.
  - - Protein Focus: Shrimp is the primary protein source here.

- Orzo Pasta (8 ounces / 225g):
  - - Type: Standard orzo. For an extra protein and fiber boost, consider whole wheat or protein-enriched orzo if available.
  - - Role: The perfect small pasta shape to cradle the creamy sauce and mingle with the shrimp.

- Unsalted Butter (2 tablespoons):
  - - Role: Adds richness and flavor, used for sautéing aromatics and shrimp.

- Olive Oil (1 tablespoon):
  - - Role: Used with butter to increase smoke point and add flavor.

- Garlic (4-6 cloves, minced):
  - - Role: Provides the essential aromatic base. Adjust to your garlic preference.

- Shallot (1 large, finely chopped, or 1/2 small yellow onion):
  - - Role: Adds a delicate sweetness and depth to the sauce.

- Sun-Dried Tomatoes (1/2 cup, oil-packed, drained and roughly chopped):
  - - Type: Oil-packed sun-dried tomatoes are generally more tender and flavorful. Drain them well, reserving a tablespoon of the oil for extra flavor if desired. If using dry-packed, rehydrate them according to package instructions before chopping.
  - - Role: Key “Marry Me” ingredient, providing intense umami and sweet-tart notes.

- Dry White Wine (1/4 cup, optional, such as Pinot Grigio or Sauvignon Blanc):
  - - Role: Used to deglaze the pan, adding acidity and complexity to the sauce. If omitting, use an equal amount of chicken broth.

- Chicken Broth or Vegetable Broth (1.5 cups, low-sodium):
  - - Role: Forms the liquid base of the sauce. Low-sodium allows you to control the saltiness.

- Heavy Cream (1/2 cup):
  - - Role: Creates the signature rich and creamy texture of the “Marry Me” sauce. Half-and-half can be used for a slightly lighter version.

- Parmesan Cheese (1/2 cup, freshly grated, plus more for serving):
  - - Type: Use a good quality block of Parmesan (Parmigiano-Reggiano is ideal) and grate it yourself. Pre-grated cheese often contains anti-caking agents that can prevent smooth melting.
  - - Protein Focus: Adds significant flavor and a good protein boost.

- Fresh Spinach (5 ounces / 140g, baby spinach):
  - - Role: Adds nutrients, color, and wilts down beautifully into the sauce. Optional but highly recommended.

- Fresh Basil (1/4 cup, chopped, plus more for garnish):
  - - Role: Essential fresh herb for brightness and classic Italian flavor.

- Dried Oregano (1 teaspoon):
  - - Role: Adds a robust, earthy herbal note that complements the tomatoes.

- Red Pepper Flakes (1/4 – 1/2 teaspoon, or to taste):
  - - Role: Provides a gentle warmth. Adjust based on your spice preference.

- Lemon Juice (1 tablespoon, freshly squeezed):
  - - Role: Adds a final touch of brightness to cut through the richness of the sauce.

- Salt and Freshly Ground Black Pepper (to taste):
  - - Role: Essential for seasoning and enhancing all flavors.

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Instructions

1. Cook the Orzo:
  - - Bring a large pot of salted water to a rolling boil.
  - - Add the orzo pasta and cook according to package directions until al dente (usually 8-10 minutes). It should be tender but still have a slight bite.
  - - Drain the orzo well and toss with a drizzle of olive oil to prevent sticking. Set aside.

1. Prepare and Cook the Shrimp:
  - - If your shrimp aren’t already peeled and deveined, do so now. Pat the shrimp thoroughly dry with paper towels – this is crucial for getting a good sear.
  - - Season the shrimp generously with salt and black pepper.
  - - In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter is melted and foamy.
  - - Add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
  - - Cook for 1-2 minutes per side, or until pink, opaque, and just cooked through. Be careful not to overcook, or they will become tough and rubbery.
  - - Remove the cooked shrimp from the skillet and set aside on a plate.

1. Build the “Marry Me” Sauce Base:
  - - To the same skillet (don’t wipe it clean – those browned bits are flavor!), add the remaining 1 tablespoon of unsalted butter. Reduce heat to medium.
  - - Add the finely chopped shallot (or onion) and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
  - - Add the minced garlic and red pepper flakes. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
  - - Stir in the chopped sun-dried tomatoes and dried oregano. Cook for 1-2 minutes, allowing their flavors to meld.

1. Deglaze and Simmer:
  - - If using, pour in the dry white wine to deglaze the pan. Scrape up any browned bits from the bottom of the skillet with a wooden spoon – these add immense flavor. Let the wine simmer and reduce by about half (about 1-2 minutes).
  - - Pour in the chicken broth. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly and flavors to concentrate.

1. Add Creaminess and Cheese:
  - - Reduce the heat to low. Stir in the heavy cream until well combined.
  - - Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth and slightly thickened. Avoid letting the sauce boil vigorously after adding cheese, as it can cause it to separate.
  - - Taste the sauce and season with salt and black pepper as needed. Remember that Parmesan is salty, so taste before adding too much salt.

1. Combine and Finish:
  - - If using spinach, add it to the skillet with the sauce. Stir gently until the spinach has wilted down, about 1-2 minutes.
  - - Return the cooked shrimp and any accumulated juices from their plate to the skillet.
  - - Add the cooked orzo to the skillet.
  - - Stir everything together gently to coat the orzo and shrimp thoroughly with the luscious sauce. Allow it to heat through for a minute or two.
  - - Stir in the freshly squeezed lemon juice and chopped fresh basil.

1. Serve Immediately:
  - - Divide the High Protein Marry Me Shrimp Orzo among serving bowls.
  - - Garnish with additional fresh basil, a sprinkle of freshly grated Parmesan cheese, and a pinch more red pepper flakes, if desired.

Nutrition

Serving Size: one normal portion
Calories: 650-750
Fat: 30-40g
Carbohydrates: 45-55g
Protein: 40-50g