Creamy Orzo: One-Pot Shrimp, Lemon, and Sun-Dried Tomato

In a large deep skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp seasoned with salt and black pepper. Cook for 1-2 minutes per side, just until pink. Remove the shrimp from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium and add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until the garlic begins to perfume. Do not let the garlic brown too much, to avoid making the recipe bitter.

Add the orzo to the pan and stir for 1-2 minutes, toasting it lightly. This step helps to give a depth of flavor to the dough, enhancing its profile. Ensure each orzo grain is coated with the olive oil and garlic aromatics.

Pour the hot vegetable broth and chopped sun-dried tomatoes into the pan. Mix well, scraping the bottom of the pan to release any browned bits. Increase the heat to bring to a boil, then reduce to low and cook for 10-12 minutes, or until the orzo is 'al dente' and the liquid has been absorbed. Stir occasionally to prevent sticking.

Retire a panela do fogo. Incorporate the fresh spinach, lemon juice, lemon zest, and grated parmesan cheese. Stir vigorously until the spinach wilts completely and the cheese melts, creating a creamy and enveloping sauce. Adjust the seasoning with salt and pepper to taste.

Add the reserved shrimp back to the pan and mix gently. Sprinkle with fresh chopped parsley before serving immediately. This final touch not only adds freshness but also a vibrant contrast of color that pleases the eyes and the palate.