Marry-Me Orzo Pasta

Short Description

Marry-Me Orzo Pasta is a creamy, tomato-kissed one-pan dish that pairs tender orzo with sun-dried tomatoes, garlic, and Parmesan for a comforting yet sophisticated meal that comes together in about half an hour. Its rich flavor and elegant presentation have made it a favorite choice for date nights and family dinners alike.

Why You’ll Love This Recipe

• Effortless elegance: One skillet, minimal cleanup, restaurant-quality results.

• Balanced flavor: The tang of sun-dried tomatoes and a whisper of red-pepper heat cut through the velvety cream sauce.

• Customizable: Add chicken, shrimp, or keep it vegetarian—this base adapts easily.

• Weeknight-friendly: Ready in roughly 30 minutes, making it ideal for busy evenings.

• Make-ahead potential: Reheats beautifully for next-day lunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Orzo pasta

• Olive oil

• Unsalted butter

• Garlic cloves, minced

• Sun-dried tomatoes in oil, drained and sliced

• Tomato paste

• Vegetable or chicken broth, low-sodium

• Heavy cream

• Grated Parmesan cheese

• Italian seasoning

• Crushed red-pepper flakes (optional)

• Fresh basil leaves, chiffonade

• Salt and freshly ground black pepper

Directions

1. Toast the orzo (optional): Warm the olive oil and butter in a large sauté pan over medium heat. Add the dry orzo and stir for 2-3 minutes until lightly golden and nutty in aroma.

2. Build the flavor base: Stir in the minced garlic and sauté 30 seconds. Add the sun-dried tomatoes and tomato paste; cook 1 minute, allowing the paste to darken slightly.

3. Deglaze and simmer: Pour in the broth, scraping up any browned bits. Season with Italian seasoning, a pinch of red-pepper flakes, salt, and pepper. Bring to a gentle boil.

4. Cook the orzo: Reduce heat to medium-low and simmer, uncovered, for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.

5. Finish with cream and cheese: Stir in the heavy cream and Parmesan. Cook 1-2 minutes more until the sauce thickens and coats the pasta.

6. Garnish and serve: Remove from heat, fold in fresh basil, adjust seasoning, and serve immediately.

Servings and Timing

• Yield: Approximately 4 main-course portions

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Protein Boost: Stir in sautéed diced chicken breast, cooked shrimp, or crispy pancetta during the final 2 minutes of cooking.

• Vegetable-Forward: Add baby spinach or blistered cherry tomatoes for extra color and nutrients.

• Heat Lovers: Increase crushed red-pepper flakes or swirl in a spoonful of Calabrian chili paste.

• Dairy-Free: Replace butter with olive oil and cream with full-fat coconut milk; use nutritional yeast in place of Parmesan.

• Gluten-Free: Substitute a gluten-free orzo-style pasta and monitor liquid absorption closely.

Storage/Reheating

• Refrigeration: Cool completely, then store in an airtight container for up to 3 days.

• Freezing: Not recommended, as the cream sauce may separate.

• Reheating: Warm gently on the stovetop over low heat with a splash of broth or cream to restore silkiness, stirring until heated through.

FAQs

Can I prepare this dish ahead of time?

Yes. Cook the orzo until just shy of al dente, cool, and refrigerate. Finish with cream and cheese when reheating to preserve texture.

What can I use instead of heavy cream?

Half-and-half or evaporated milk works, though the sauce will be slightly lighter.

Is it possible to make this entirely plant-based?

Absolutely—use vegetable broth, coconut milk, vegan butter, and a plant-based Parmesan substitute.

How do I prevent the orzo from sticking?

Stir every couple of minutes during simmering and maintain a gentle, not vigorous, boil.

Can I substitute rice for orzo?

Short-grain rice can be used, but you will need additional broth and a longer simmer—about 18-20 minutes.

Does the recipe double well?

Yes; use a wider pan or Dutch oven and extend simmer time by 2-3 minutes, checking liquid levels.

Why toast the orzo first?

Toasting deepens flavor and helps the pasta maintain a pleasantly firm texture.

Which sun-dried tomatoes are best?

Oil-packed varieties lend richer flavor and soften quickly; drain excess oil before slicing.

How spicy is the standard recipe?

Mild. Omit red-pepper flakes for no heat or add more for a noticeable kick.

Can I use grated Pecorino Romano instead of Parmesan?

Yes; Pecorino will add a sharper, saltier edge—reduce additional salt accordingly.

Conclusion

Marry-Me Orzo Pasta delivers indulgent comfort with minimal effort, making it a versatile addition to any cook’s repertoire. Whether served as a stand-alone vegetarian entrée or a luxurious side to grilled protein, its creamy texture and bright tomato notes are sure to win hearts—and maybe even proposals—at the dinner table

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