Tuscan Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes

1. Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and black pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.

2. Sauté the Garlic: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.

3. Cook the Orzo: Add the orzo to the skillet, stirring to coat it in the garlic and oil. Cook for 1-2 minutes, allowing the orzo to toast slightly.

4. Add Liquids: Pour in the chicken broth and heavy cream. Stir well and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has reduced.

5. Incorporate Vegetables and Cheese: Stir in the grated Parmesan cheese, baby spinach, artichoke hearts, sun-dried tomatoes, dried oregano, and dried basil. Cook for another 2-3 minutes until the spinach is wilted and the sauce is creamy.

6. Combine and Serve: Return the cooked shrimp to the skillet, mixing everything together and cooking for an additional 2-3 minutes to heat through.

7. Garnish and Serve: Garnish with chopped fresh parsley and serve immediately. Enjoy this one-pan, 30-minute meal!

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