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Directions
1. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until fragrant and the onions are translucent, about 2-3 minutes.
2. Stir in the orzo and toast gently, making sure the grains are well coated with oil and have turned a golden color.
3. Pour in the chicken or vegetable broth, bring to a light simmer, cover, and let the orzo cook until it absorbs most of the liquid and becomes tender, around 10 minutes. Stir occasionally to prevent sticking.
4. While the orzo is cooking, season your shrimp with salt, pepper, and Italian seasoning. In a separate pan, cook the shrimp until they turn pink and are cooked through, approximately 2-3 minutes on each side. Remove shrimp and set aside.
5. Once the orzo is cooked, add the sun-dried tomatoes and baby spinach, stirring until the spinach wilts.
6. Stir in the heavy cream, Parmesan cheese, and lemon zest and juice, cooking for another minute to meld the flavors.
7. Gently fold the shrimp back into the skillet with the orzo mixture.
8. Serve immediately, garnished with fresh basil, more Parmesan cheese, and a sprinkle of red pepper flakes if desired.
Variations & Tips
– If you prefer a lighter dish, substitute heavy cream with half-and-half or even a splash of white wine for a more complex flavor note.
– For added veggies, consider throwing in a handful of chopped asparagus or artichoke hearts along with the tomatoes.
– You could make this dish with chicken or scallops instead of shrimp if you’re looking for a change or have dietary restrictions.
– Orzo can also be replaced by another small pasta such as ditalini or even rice for a gluten-free version.
– Don’t skip on toasting the orzo – it adds a delightful nuttiness that deepens the overall flavor of the dish.
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