Curry Orzo Pasta with Shrimp

Curry orzo with peas, shrimp, and Greek yogurt garnished with fresh cilantro in white bowl with fork.

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This Curry Orzo Pasta is a flavorful one pot meal! It's made in a skillet with Indian spices, peas, spinach, and shrimp topped with yogurt.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Keyword: curried orzo pasta, curry shrimp orzo, orzo shrimp pasta, one pot orzo pasta

Servings:

Calories: 464kcal

Author: Christine Rooney

Equipment

Large Skillet 12 inches

Ingredients

6 cloves garlic
2 shallots or half an onion, any color
4 Tbsp. olive oil split
1 lb. shrimp thawed, peeled, and deveined
12 oz. gluten free orzo pasta or regular orzo pasta if not gluten free
3 tsp. curry powder
1 tsp. garam masala
½ tsp. ground coriander
3 cups low sodium chicken broth
8 oz. tomato sauce
2 cups frozen peas
2 cups spinach fresh
¾ tsp. kosher salt split
¼ tsp. pepper split
½ cup Greek yogurt or plain yogurt
fresh cilantro or herbs of choice for garnish optional

US Customary - Metric

Instructions

Thaw 1 lb. of shrimp if frozen. Once thawed, devein and peel the shrimp (if necessary). Pat the top of the shrimp dry with some paper towels (this helps to rid the shrimp of excess water and helps to prevent it from becoming rubbery as it cooks).
Mince 6 cloves of garlic and 2 shallots (or half an onion, any color).
Roughly chop 2 cups of fresh spinach (or hearty greens of choice).
Place a large skillet (at least 12 inches) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.
Add the shrimp along with ¼ tsp. of kosher salt and ⅛ tsp. of pepper to the skillet and sauté for 2-3 minutes on the first side.
Flip the shrimp and sauté for another 2-3 minutes on the second side.
Once the shrimp is cooked through, remove from the skillet and set aside.
Add another 2 Tbsp. of olive oil to the skillet.
Add the minced garlic and shallots (or onions) and sauté for 2-3 minutes, stirring often.
Add 3 tsp. of curry powder, 1 tsp. of garam masala, and ½ tsp. ground coriander to the skillet. Sauté for 1-2 minutes, stirring often.
Feel free to sub ground cumin for ground coriander. Alternately, you can use an extra ½ tsp. of garam masala in place of the ground coriander.
Once the spices are fragrant, add 12 oz. of gluten free orzo pasta to the skillet and sauté for 1 minute, stirring often.
Once the orzo is sauteed, pour 3 cups of low sodium chicken broth into the skillet along with 1 8 oz. can of tomato sauce, 2 cups of frozen peas, ½ tsp. of kosher salt and ⅛ tsp. of pepper. Stir until completely combined.
Bring the pasta to a boil. Once boiling, reduce to a simmer and cook for 10 minutes, stirring often with a wooden spoon to prevent the pasta from sticking to the bottom (this is very important).
Return the sauteed shrimp to the skillet along with 2 cups of chopped, fresh spinach. Stir until combined and cook for another 2 minutes or so, stirring often to prevent sticking.
Continue to cook until the pasta is al dente and has absorbed all the liquid.
Cooking times may vary slightly. Continue to cook a few extra minutes if needed until the pasta is fully cooked, but not mushy.
To Serve: Serve the Curry Orzo Pasta with a dollop or two of Greek or plain yogurt. Add some fresh minced cilantro or herbs of choice for extra color and flavor (optional).

Notes

The safe internal temperature for shrimp is 145 degrees Fahrenheit. Feel free to test the temperature with a food thermometer if necessary.

Feel free to sub any hearty greens in place of the spinach. Arugula, kale, or Swiss chard may be used instead of spinach.

Stir the yogurt before adding to the dish so that it's smooth and creamy.

Nutrition