If you are looking for a dinner that feels like a splurge at a high-end Italian bistro but takes only 25 minutes and exactly one pan to make, you have found it! This One-Pan Creamy Sun-Dried Tomato and Garlic Butter Shrimp Orzo is the ultimate solution for busy weeknights when you still want to eat like royalty. The orzo cooks right in the sauce, soaking up every drop of garlic, parmesan, and sun-dried tomato goodness.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1.5 cups dry orzo pasta
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2 cups fresh baby spinach
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Red pepper flakes, salt, and black pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions

1. In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Season the shrimp with salt, pepper, and a pinch of red pepper flakes. Sear the shrimp for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
3. Add the dry orzo to the skillet and toast it for 1-2 minutes, stirring frequently, until it smells slightly nutty.
4. Pour in the chicken broth, sun-dried tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
5. Stir in the heavy cream, Parmesan cheese, and fresh baby spinach. Continue stirring until the spinach is wilted and the sauce is thick and creamy.
6. Fold the cooked shrimp back into the pan to warm through.
7. Garnish with fresh parsley and a squeeze of lemon juice before serving. Enjoy!