Creamy Orzo With Spinach and Shrimp

A nice alternative to the traditional risotto, and much easier too! It was so easy to make with any add-in's you have on hand.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup orzo pasta
• 1 1⁄4 cups low sodium chicken broth
• 1 1⁄4 cups water
• 1  tablespoon butter
• 3  garlic cloves, minced (or to your liking)
• 1  cup frozen chopped spinach, thawed and drained
• 1  tomatoes, cored and seeded
• 2  tablespoons fresh basil, chopped
• 1⁄2 cup mozzarella cheese, shredded
• 1  ounce fresh parmesan cheese, grated
• 12  large shrimp
• 1⁄2 tablespoon  creole seasoning (optional)
•  salt and pepper
• 1  dash  red pepper (optional)

Directions

1. Melt butter in a large skillet.
2. Add garlic and sauté for 2 minutes.
3. Add orzo and sauté for 3 minutes, stirring occasionally.
4. Add chicken broth and water, bring to a boil.
5. Once at a boil reduce heat to a simmer uncovered.
6. Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach.
7. Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir.
8. Let this simmer for another 5 minutes then add the spinach and stir.
9. Cook until the liquid is fully absorbed (about another 15 minutes).
10. In a separate pan sauté the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked.
11. Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!