Sear the Shrimp
Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear shrimp for 1–2 minutes per side until just pink and cooked through. Remove and set aside.

Sauté Aromatics
In the same skillet, add a bit more oil if needed. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant. Add red pepper flakes if using.

Deglaze the Pan
Pour in the white wine (or broth) to deglaze, scraping up any browned bits. Let it simmer for 2 minutes.

Cook the Orzo
Stir in the orzo and chicken broth. Bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

Make It Creamy
Reduce heat to low. Stir in the heavy cream and parmesan cheese. Mix until a creamy sauce forms.

Add Shrimp and Spinach
Return shrimp to the pan and add the baby spinach. Stir until spinach is wilted and shrimp is heated through.

Finish and Serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or basil and serve immediately.