Tuscan Shrimp Orzo

– 1 lb medium shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 cups chicken or vegetable broth
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 cup baby spinach leaves
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Zest and juice of 1 lemon
– 1 teaspoon Italian seasoning
– Salt and pepper, to taste
– Fresh basil for garnish
– Red pepper flakes (optional, for heat)

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.