# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 1 1/2 cups orzo pasta
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 small shallot, finely chopped
05 - 2 cloves garlic, minced
06 - Zest of 1 large lemon
07 - Juice of 1 large lemon
08 - 2 cups baby spinach, roughly chopped
→ Dairy
09 - 1/2 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
→ Liquids
11 - 3 cups low-sodium chicken broth
→ Seasonings
12 - 1/4 teaspoon red pepper flakes
13 - Salt, to taste
14 - Black pepper, to taste
15 - Fresh parsley, chopped, for garnish
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté shrimp for 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add the remaining 1 tablespoon olive oil to the skillet. Add shallot and cook for 2 minutes until translucent. Stir in garlic and sauté for 30 seconds until aromatic.
04 - Add orzo to the skillet and toast for 1 minute, stirring constantly. Pour in chicken broth, lemon zest, and red pepper flakes. Mix thoroughly.
05 - Bring to a gentle simmer. Cook uncovered, stirring often, for 10 to 12 minutes until orzo is al dente and most of the liquid is absorbed.
06 - Reduce heat to low. Add heavy cream, Parmesan cheese, and lemon juice. Stir well and cook for 2 to 3 minutes until the sauce becomes creamy.
07 - Fold in baby spinach and return cooked shrimp to the skillet. Cook for an additional 1 to 2 minutes until spinach wilts and shrimp are reheated.
08 - Adjust seasoning with salt and black pepper if needed. Serve garnished with chopped parsley and extra lemon wedges if desired.
