1Add olive oil to a large pan, medium heat, and let it heat up.
2Add shrimp, season with salt, garlic seasoning and crushed red pepper, and let cook for a few minutes each side until golden and mostly cooked through.
3Remove shrimp from pan and set aside.
4Add some more olive oil to pan, add diced onion and sauté for 2-3 minutes before adding cherry tomatoes.
5Cook cherry tomatoes for 5 minutes until bursting and until they start to soften.
6Add sun-dried tomatoes and stir.
7Crush tomatoes lightly by pressing down on them.
8Add orzo to pan, along with cream and broth.
9Stir everything, add parmesan cheese and continue to stir.
10Cook for about 10 minutes until the orzo is cooked and most of the liquid has been absorbed.
11Stir often so that the dish doesn’t burn.
12Once most of the liquid has been absorbed, add spinach, and stir in.
13Once spinach is wilted, remove from heat and serve with parmesan.
Ingredients
1 lbs shrimp
Olive oil
1 tbsp butter
1 tsp salt
1 tsp garlic seasoning
0.5 red crushed pepper
1 yellow onion, diced
12 oz cherry tomatoes
3 tbsp sun-dried tomatoes
2 cups dry orzo
1 cup heavy cream or coconut milk
3 cups chicken broth
0.25 cup grated parmesan cheese
2 cups spinach
Equipment
large pan
Tips
Skip on the red crushed peppers if you don’t like spicy.