Serves 1
Directions
- 1Add olive oil to a large pan over medium heat and let it heat up.
- 2Add shrimp, season with salt, garlic seasoning, and crushed red pepper.
- 3Cook the shrimp for a few minutes on each side until golden and mostly cooked through.
- 4Remove the shrimp from the pan and set aside.
- 5Add some more olive oil to the pan.
- 6Add diced onion and sauté for 2-3 minutes.
- 7Add cherry tomatoes and cook for 5 minutes until bursting and soft.
- 8Add sun-dried tomatoes and stir.
- 9Crush tomatoes lightly by pressing down on them.
- 10Add orzo to the pan, along with cream and broth.
- 11Stir everything, add parmesan cheese, and continue to stir.
- 12Cook for about 10 minutes until the orzo is cooked and most of the liquid has been absorbed, stirring often.
- 13Once most of the liquid has been absorbed, add spinach and stir in.
- 14Once the 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
- 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.
- Stir often so that the dish doesn’t burn.
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