Ingredients:

  • 1 lb Large Shrimp, peeled & deveined
  • 1 Tbsp Olive Oil (for searing)
  • Salt & Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 1/2 cup Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes (packed in oil, drained & chopped)
  • 1 cup Dry Orzo Pasta
  • 1/2 cup Dry White Wine OR Chicken Broth
  • 4 cups Chicken or Vegetable Broth (low sodium, warmed)
  • 1 cup Heavy Cream
  • 4 oz Fresh Baby Spinach
  • 1/2 cup Parmesan Cheese, freshly grated
  • 2 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Pat the shrimp thoroughly dry. Toss with 1 Tbsp olive oil, salt, and pepper. Set aside.
  2. Heat the remaining 1 Tbsp oil (or reserved sun-dried tomato oil) in a large, deep skillet over medium-high heat. Sear shrimp quickly (about 1-2 minutes per side) until just pink. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Sauté the diced onion until softened (about 3 minutes). Add the minced garlic and chopped sun-dried tomatoes; cook until fragrant (about 1 minute).
  4. Add the dry orzo to the skillet. Stir constantly for 1-2 minutes to lightly toast the pasta.
  5. Pour in the white wine (or extra broth). Scrape up any browned bits from the bottom of the pan and let the liquid reduce by half.
  6. Add 1 cup of the warmed broth to the orzo. Stir frequently, allowing the liquid to be mostly absorbed before adding the next cup. Continue adding the remaining broth, 1 cup at a time, stirring often, until the orzo is cooked al dente (about 12-15 minutes total).
  7. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it bubble softly for 2 minutes until slightly thickened.
  8. Stir in the fresh spinach until completely wilted. Fold the pre-cooked shrimp back into the pan.
  9. Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and the sauce is velvety smooth. Taste and adjust seasoning. Garnish generously with fresh herbs before serving.