Ingredients:

  • 1 pound shrimp, peeled and deveined (approx. 450g)
  • 2 tablespoons sun-dried tomato oil (30ml; reserved from jar)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • 1 teaspoon smoked paprika (2g)
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red chili pepper flakes (1g)
  • 3 cups low-sodium chicken broth (720ml)
  • 1/4 cup heavy cream (60ml)
  • 8 ounces orzo pasta (about 2 cups uncooked; 225g)
  • 1 teaspoon Italian seasoning (1g)
  • 1/2 cup sun-dried tomatoes, drained and julienned (75g)
  • 1/4 teaspoon kosher salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • 1/2 cup freshly grated Parmesan cheese (50g)
  • 2 cups baby spinach, packed (about 60g)
  • Fresh parsley or basil leaves, minced or sliced, for garnish

Instructions:

  1. Toss shrimp in a bowl with sun-dried tomato oil, salt, pepper, and smoked paprika. Heat a skillet over medium heat; cook shrimp for 2 minutes per side until pink and cooked through. Remove and set aside.
  2. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes. Sauté until fragrant, about 2 minutes.
  3. Pour in chicken broth, heavy cream, orzo, Italian seasoning, sun-dried tomatoes, salt, and pepper. Stir, bring to a simmer, cover, and cook for approximately 10 minutes, stirring occasionally until orzo is tender.
  4. Remove lid, stir in Parmesan cheese, and mix until melted. Add baby spinach, cook until wilted, about 1-2 minutes. Adjust seasoning if necessary.
  5. Gently fold in shrimp to warm through. Garnish with fresh herbs and serve hot in shallow bowls with additional Parmesan if desired.