Instructions
Step 1: Season the shrimp with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Sear the shrimp for 1-2 minutes per side until pink and cooked through. Remove from the skillet and set aside.
Step 2: In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast for 1-2 minutes.
Step 3: Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, for about 10 minutes until the orzo is tender and most of the liquid is absorbed.
Step 4: Reduce heat to low. Stir in heavy cream, parmesan cheese, sun-dried tomatoes, spinach, Italian seasoning, and red pepper flakes. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
Step 5: Return the shrimp to the skillet, tossing gently to coat in the sauce. Garnish with fresh thyme if desired. Serve hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
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