Ingredients:

  • 1 cup (180g) Orzo Pasta, uncooked
  • 1 lb (450g) Large Shrimp, peeled and deveined
  • 2 Tbsp Olive Oil, plus extra for finishing
  • Salt and Black Pepper to taste
  • 2 Tbsp Unsalted Butter
  • 1/2 cup (75g) Yellow Onion or Shallot, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup (75g) Sun-Dried Tomatoes in oil, drained and sliced (reserve 1 tsp oil)
  • 1 tsp Dried Italian Seasoning
  • 1/4 cup Dry White Wine (Optional, substitute 1/4 cup broth)
  • 1 cup Low Sodium Chicken or Vegetable Broth
  • 3/4 cup Heavy Cream (or Double Cream)
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese, plus more for garnish
  • 3 cups Fresh Baby Spinach, packed
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Cook orzo according to package directions until al dente. Drain and set aside.
  2. Pat the shrimp thoroughly dry and season generously with salt and pepper.
  3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp in a single layer (in batches if necessary) for 1–2 minutes per side until pink. Remove shrimp and set aside.
  4. Reduce heat to medium. Add the reserved 1 tsp of sun-dried tomato oil and the butter to the skillet. Sauté the diced onion until softened (about 3 minutes).
  5. Add the minced garlic and cook for 1 minute until fragrant. Stir in the sliced sun-dried tomatoes and Italian seasoning; cook for 1 minute.
  6. Pour in the white wine (or broth substitute) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half (about 2 minutes).
  7. Pour in the chicken broth and heavy cream. Bring to a gentle simmer and let the sauce thicken slightly for about 3–4 minutes.
  8. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and melted. Taste and adjust seasoning.
  9. Add the packed spinach to the sauce, stirring until it has completely wilted. Stir in the fresh lemon juice.
  10. Fold in the cooked orzo and the seared shrimp. Toss gently to coat everything evenly in the creamy sauce. Serve immediately, garnished with extra Parmesan and a drizzle of good olive oil.