Ingredients (Serves 4)

• 1 lb large raw shrimp (peeled, deveined, tails on or off)

• 1 cup orzo pasta (Delallo No. 65 or similar)

• ⅓ cup sun-dried tomatoes (packed in oil, drained and sliced; reserve 1 tbsp oil)

• 2 cups fresh spinach (or 1 cup thawed, well-drained frozen spinach)

• 1 cup canned artichoke hearts (quartered, packed in oil and water, drained)

• 1 tablespoon olive oil (plus 1 tbsp reserved from sun-dried tomatoes)

• 3 cloves garlic (minced)

• ¾ cup heavy cream (or half-and-half for lighter version)

• 2 cups chicken broth (or vegetable broth, stock, or water)

• ½ teaspoon smoked paprika

• ½ teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• Grated Parmesan (for garnish – optional)

• Fresh basil or parsley (for garnish – optional)

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🔪 Instructions

Step 1: Sear the Shrimp

1. Pat the shrimp dry. Season with a little salt, pepper, and smoked paprika.

2. In a large skillet over medium-high heat, add 1 tbsp sun-dried tomato oil and 1 tbsp olive oil.

3. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove and set aside.

Step 2: Sauté the Veggies

4. In the same skillet, lower the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.

5. Add sun-dried tomatoes, artichoke hearts, and Italian seasoning. Stir for 2-3 minutes.

6. Add fresh spinach and cook until wilted (or stir in drained frozen spinach).

Step 3: Cook the Orzo

7. Stir in the orzo, coating it in the oils and flavors.

8. Pour in chicken broth and bring to a gentle boil.

9. Lower heat and simmer uncovered for about 10-12 minutes, stirring occasionally until orzo is tender and most of the liquid is absorbed.

Step 4: Add the Cream

10. Stir in the heavy cream and red pepper flakes. Simmer for 2-3 more minutes until the sauce thickens slightly.

11. Taste and season with salt and pepper as needed.

Step 5: Return Shrimp & Finish

12. Return the cooked shrimp to the skillet and stir to coat in the creamy orzo.

13. Warm through for 1–2 minutes.

14. Optionally garnish with grated Parmesan, fresh parsley, or basil.

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🥂 Serving Suggestions

• Serve hot as a main dish.

• Pair with crusty bread, a light salad, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.