Zutaten (4 Personen):
500 g raw shrimp large, peeled, and deveined
1 teaspoon smoked paprika
½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
¼ teaspoon salt
¼ teaspoon black pepper
5 cloves garlic minced
2 tablespoons olive oil
40 g sun-dried tomatoes chopped (⅓ cup)
150 g orzo uncooked (1 cup)
500 ml chicken stock (2 cups)
¼ teaspoon salt
400 g artichoke hearts drained and chopped (1 can or about 1 cup)
200 g fresh spinach
250 g heavy cream (1 cup)
salt and pepper
Zubereitung:
Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic and cook for about 2 minutes per side.
Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.
To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.
Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through.
Season with salt and pepper and more smoked paprika, if desired.