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Orzo Shrimp Stew

My husband and I really enjoy seafood, so I don’t skimp on shrimp in this mildly seasoned stew. We also adore the broccoli, tomatoes and pasta. —Lisa Stinger, Hamilton, New Jersey
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings (1-3/4 quarts)

Ingredients

  • 2-1/2 cups reduced-sodium chicken broth
  • 5 cups fresh broccoli florets
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup uncooked orzo
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried basil
  • 2 tablespoons butter

Directions

  • Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
  • Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.
Nutrition Facts
1-3/4 cups: 387 calories, 8g fat (4g saturated fat), 153mg cholesterol, 875mg sodium, 48g carbohydrate (7g sugars, 5g fiber), 30g protein.

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Reviews

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Average Rating:
  • Janice
    Jan 19, 2020

    Followed the recipe added mushrooms and scallions delish

  • jaxclassact
    Jan 11, 2020

    Doubled the recipe as suggested. Substituted 1 tsp Old Bay Seasoning for the s

  • saguarogirl
    Jan 5, 2020

    Made this as written-unusual for me- and we really loved it. It was simple, easy, quick and colorful. Thinking of adding some garlic, and maybe corn next time. Have already shared it with a friend.

  • derilda
    Dec 28, 2019

    This is an awesome soup. Love it. Shared it with friends and they love it as well.

  • Michael
    Sep 18, 2019

    This is an awesome recipe. My first time using a Dutch oven, it proved simple and easy to make. The only difference is that I made it with a pound and a half of shrimp to get more protein in my kiddos. We all went back for seconds!

  • Ellie
    May 14, 2019

    I have been cooking for I don’t want tell you how many decades! This is by far, my absolute favorite dish. Not only is it amazingly scrumptious, and easy to prepare, the cleanup is a snap! The flavor is out of this world. My “ all time” comfort supper as well. Just saying “supper” makes it a comfort food!

  • debstamp
    Jan 21, 2019

    This was so good, fast and easy to make. I made this exactly as written, except for using the basil, oregano

  • Jan
    Dec 24, 2018

    5-stars because there isn't a sixth!! This recipe is so simple, but the end result is amazing! Don't pass on this one! My husband words - "This is a keeper!" I used canned diced stewed tomatoes because that's what I had. We like a little heat, so I added a little cayanne pepper - wasn't necessary, just a preferance for heat. Oh, and you're probably gonna want to double the recipe! So good!!

  • bobjackson31759
    Dec 23, 2018

    I haven’t made this yet but it looks super delicious. I do have a question though. I have seen this a lot when making a seafood dish people use chicken stock instead of using seafood stock which is available. Is there a particular reason for it. I myself would rather use seafood stock so just asking

  • cdnvr
    Jan 19, 2012

    This was wonderful! I followed the recipe exactly, with one small exception - instead of using plain canned diced tomatoes, I used the canned diced tomatoes with basil, oregano and garlic. This was a big hit with the family. That being said, I would definitely double the recipe next time, because if you truly are serving four people, with decent size appetites, it may not be quite enough, and, I also like to have leftovers!