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One Pan Italian Shrimp And Rice

10 MINPrep Time
20 MINCook Time
4Servings
(2)
by Giadzy
Beginner
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This is a great one pot dish that is light yet bursting with flavor and packed with protein. Herbs and tomatoes give it great layers of flavor that makes you want to keep going back for more, and the arborio rice gives it a luscious and creamy texture. It will definitely become a recurring character in your weekly rotation.

one pot shrimp and rice

star

One Pan Italian Shrimp and Rice

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

367

Author:

Giadzy

Image of One Pan Italian Shrimp and Rice

Ingredients

Instructions

  1. Heat a large straight sided pan over medium-high heat. Add the oil and heat another 30 seconds. Add the shallots to the hot oil and cook, stirring often until soft and fragrant, about 1 minute. Add the drained tomatoes and season with 1/2 teaspoon salt. Cook the tomatoes, gently crushing with the back of a wooden spoon, until the juices are thick, about 3 minutes. Stir in the rice and coat in the tomatoes. Cook for 3 minutes to toast slightly. Add the vegetable broth, water and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cover and simmer until the rice is still al dente and there is still some liquid left in the pan, about 10 minutes.
  2. Meanwhile, in a bowl, season the shrimp with the remaining 1/2 teaspoon salt, oregano and red pepper flakes. Nestle the shrimp into the rice, and sprinkle with the spinach. Cover and continue to cook until the shrimp are opaque all the way through, another 7 to 10 minutes. Fluff the rice and sprinkle with the basil.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
367
Amount/Serving % Daily Value
Carbs
47 grams
Protein
27 grams
Fat
8 grams
Saturated Fat
1 grams
Cholestrol
183 milligrams
Sodium
858 milligrams
Fiber
3 grams
Sugar
4 grams
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dairy free
gluten free
nut free

23 reviews & comments

  • Author's avatar image
    Maria - Nov 29
    ★★★★★
    ★★★★★

    I’m rating this 5 stars but the site won’t let me click 5. I made this once before and am making it again. I followed the recipe to a T—no subs, no embellishments. It came out so delicious and perfect! Thanks Giada for another great recipe!

  • Author's avatar image
    Joni - Oct 02
    ★★★★★
    ★★★★★

    Like Angela – I thought this recipe. Next time I will try with Angela’s suggestions
    ——————

    The recipe as is was a little blah. What I added—garlic, lemon, white wine, parmigiano reggiano.

    I added a little white wine after sauteing the shallot and garlic.

    At the end of cooking I added juice of 1 lemon and grated (real) parmigiano.

    NOW, it is good

  • Author's avatar image
    The Giadzy Kitchen - Sep 26
    ★★★★★
    ★★★★★

    @Kimberly you should be able to print using the printing icon when you’re signed into your account on the computer or phone!

  • Author's avatar image
    Kimberly - Sep 26
    ★★★★★
    ★★★★★

    The printing icon doesn’t seem to work from an iPhone?

  • Author's avatar image
    Michael - Sep 18
    ★★★★★
    ★★★★★

    I made this for my wife’s birthday dinner, and it was amazing. I paired it with grilled broccolini on the side and it was better than any dinner out. No deviations other than using a little less olive oil in the initial step.

  • Author's avatar image
    The Giadzy Kitchen - Sep 12
    ★★★★★
    ★★★★★

    @Thomas if you click the printer icon up by the picture, you should be able to print without ads!

  • Author's avatar image
    Thomas - Sep 12
    ★★★★★
    ★★★★★

    When I print this recipe, and all others from this site, the cooking Instructions, get cut off by the ads. Perhaps the website developer can fix this issue.

  • Author's avatar image
    Polly - May 10
    ★★★★★
    ★★★★★

    Hi.. in your video you add the rice to the shallots. But in your recipe you add the rice to the tomatoes. I guess it doesn’t matter, right?
    Great recipe!

  • Author's avatar image
    Polly - May 09
    ★★★★★
    ★★★★★

    I’m making this now!! It looks delicious. My Whole Foods ran out of shallots so I grabbed a sweet onion. I hope it’s ok. Adding pecorino at the end.
    Healthy too!

  • Author's avatar image
    The Giadzy Kitchen - Apr 27
    ★★★★★
    ★★★★★

    Hi @Lyle! You can definitely just double the recipe to feed 8! We would just recommend using a larger pan to fit everything!

  • Author's avatar image
    Lyle - Apr 27
    ★★★★★
    ★★★★★

    Can I simply double the recipe to feed eight? I am concerned how the rice will do in the dish. Any thoughts?

  • Author's avatar image
    John - Apr 26
    ★★★★★
    ★★★★★

    Delicious as could be! I ordered the Italian cherry tomatoes and substituted cooked shrimp. Easy to make and a delicious quick meal. Thank you Giada!!

  • Author's avatar image
    Angela - Apr 26
    ★★★★★
    ★★★★★

    The recipe as is was a little blah. What I added—garlic, lemon, white wine, parmigiano reggiano.

    I added a little white wine after sauteing the shallot and garlic.

    At the end of cooking I added juice of 1 lemon and grated (real) parmigiano.

    NOW, it is good

  • Author's avatar image
    The Giadzy Kitchen - Apr 07
    ★★★★★
    ★★★★★

    @James you can definitely use the tomato juices! The dish might come out a little thicker, but you can always add some water if that happens!

  • Author's avatar image
    James Hansen - Apr 07
    ★★★★★
    ★★★★★

    I also love the juice from the tomatoes that is supposed to be drained. How about using 1/2 cup of that instead of the 1/2 cup of water? I’d trade that juice for water any day!

  • Author's avatar image
    James Hansen - Apr 07
    ★★★★★
    ★★★★★

    What do think about adding 1/2 cup of white wine instead of the 1/2 cup of water??

  • Author's avatar image
    James Hansen - Apr 07
    ★★★★★
    ★★★★★

    What do think about adding 1/2 cup of white wine instead of the 1/2 cup of water??

  • Author's avatar image
    The Giadzy Kitchen - Mar 03
    ★★★★★
    ★★★★★

    Hi @Diane! You can also use a can of crushed tomatoes or whole peeled tomatoes if you can’t find cherry tomatoes! A pint of fresh cherry tomatoes would also be great, but you will have to cook the mixture a little longer until the tomatoes are soft and easy to crush with the back of a wooden spoon. Hope this helps!

  • Author's avatar image
    Diane - Mar 03
    ★★★★★
    ★★★★★

    Hi! What can I substitute for the canned cherry tomatoes?? Can I use fresh?? Amount??

  • Author's avatar image
    Kimberly Smith - Feb 16
    ★★★★★
    ★★★★★

    I love this recipe. I’ve already make it twice and it will be added to our regular rotation. It is great for a weeknight meal. Easy to make, no fuss. I used finely chopped zucchini instead of spinach and it was delicious. Great recipe!

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