- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 small shallot and/or 2 garlic cloves
- 1 cup orzo
- 2 cups chicken broth
- 12 oz fresh or still frozen shrimp
- 2-4 tablespoons heavy cream (optional)
- 1 cup fresh or frozen baby spinach
- 1/4 cup grated Parmesan
- Salt & pepper, to taste
- Heat olive oil and butter in a pan.
- Sauté shallot/garlic 1 minute.
- Add 1 cup orzo and toast 1 minute.
- Add broth; simmer 7–8 minutes, stirring occasionally.
- Add frozen shrimp.
- Cook 3-4 minutes until they turn pink.
- Stir in ¼ cup cream and spinach.
- Add parmesan.
- Add salt and pepper, to taste.