Step 1

Dice 1 medium yellow onion (about 1 1/2 cups). Mince 2 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.

Step 2

Pat 1 pound raw large peeled and deveined shrimp dry with paper towels and season all over with 1/2 teaspoon of the kosher salt.

Step 3

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add the onion and sauté, stirring often, until softened, 2 to 4 minutes. Add the garlic, sun-dried tomatoes, 1 pound dried orzo pasta, 2 teaspoons dried Italian seasoning, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Cook until the garlic is fragrant, about 1 minute.

Step 4

Add 3 cups low-sodium chicken or vegetable broth and 2 cups whole or 2% milk, and stir to combine. Bring to a boil. Reduce the heat as needed to maintain a rapid simmer and cook, stirring constantly so that the orzo doesn't stick, for 5 minutes.

Step 5

Add the shrimp, Parmesan, and 5 ounces baby spinach. Cook, stirring occasionally, until the orzo is al dente and the shrimp are just cooked through and opaque, 2 to 3 minutes more. Taste and season with more kosher salt and black pepper as needed. Garnish with more Parmesan cheese if desired.