Shrimp and Asparagus Orzo Bake

Name: Shrimp and Asparagus Orzo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 1 lb asparagus, trimmed and chopped into 1-inch pieces; 1 lb orzo pasta; 1 pint cherry tomatoes, halved; 1 large shallot, chopped; 4 cloves garlic, minced or grated; 1/4 cup fresh parsley, chopped; 4 cups vegetable broth; salt, to taste; black pepper, to taste; 5 oz fresh spinach; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, sliced; 2 tbsp fresh parsley, chopped; Extra virgin olive oil, for drizzling

This one-pan shrimp and asparagus orzo bake combines tender shrimp, fresh vegetables, and orzo pasta baked together in vegetable broth for a complete Mediterranean dinner. It's naturally fast, requires minimal cleanup, and comes together in one vessel.

🌍Mediterranean 🏷️Orzo 🏷️Shrimp 🏷️Pasta bake 🏷️One-pan meal Asparagus

🏷️

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TikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/4 cup olive oil
1 lb asparagus, trimmed and chopped into 1-inch pieces
1 lb orzo pasta
1 pint cherry tomatoes, halved
1 large shallot, chopped
4 cloves garlic, minced or grated
1/4 cup fresh parsley, chopped
4 cups vegetable broth
salt, to taste
black pepper, to taste
5 oz fresh spinach
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, sliced
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzlingoptional

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Instructions

1
Preheat oven to 400°F (200°C). Pour 1/4 cup of olive oil into a large (9x13 inch) baking dish.
2
Add the chopped asparagus to the dish, followed by the dry orzo pasta, spreading it in an even layer.
3
Top with the halved cherry tomatoes, chopped shallot, 4 minced garlic cloves, and 1/4 cup of chopped parsley.
4
Pour in the vegetable broth until the ingredients are mostly submerged.
5
Season generously with salt and black pepper.
6
Add the fresh spinach on top, gently pressing it down into the liquid. Give everything a light stir to combine.
7
Bake for 20-25 minutes, or until the orzo is al dente and has absorbed most of the liquid.
8
While the orzo bakes, prepare the shrimp. In a medium bowl, combine the shrimp, 2 tbsp olive oil, 2 sliced garlic cloves, 2 tbsp parsley, and a pinch of salt and pepper. Toss to coat.
9
Carefully remove the baking dish from the oven. Stir the mixture well to incorporate the wilted spinach.
10
Arrange the marinated shrimp in a single layer over the top of the orzo.
11
Return the dish to the oven and bake for an additional 5-7 minutes, until the shrimp are pink and cooked through.
12
Remove from the oven, stir the shrimp into the orzo, and serve immediately.
13
Drizzle with extra virgin olive oil before serving, if desired.

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Tips & Notes

Pro tips

Chop asparagus into uniform 1-inch pieces so it cooks evenly with the orzo; thicker pieces may remain tough.
Don't overcrowd the shrimp; leave space between pieces so they cook through rather than steam.
Stir the orzo and vegetables halfway through baking to ensure even cooking and prevent the bottom from sticking.
Add spinach in the final 2 minutes of baking so it wilts gently without becoming mushy.

Substitutions

Orzo → risotto rice or short-grain pasta (adjust broth ratio slightly if using risotto)
Asparagus → green beans or broccoli florets (trim to 1-inch pieces)
Cherry tomatoes → diced regular tomatoes or sun-dried tomatoes (reduce quantity of sun-dried)
Spinach → kale or arugula (add kale earlier if using; arugula after baking)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven with a splash of broth to restore moisture.