The Best Tuscan Shrimp and Orzo Skillet Recipe Ever Made - Beard and Bonnet

Ingredients

• 1 pound large shrimp, peeled, deveined, and thawed if frozen
• 1 ounce (28 grams) Parmesan cheese, freshly grated (about ½ cup packed), plus more for serving
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 5 ounces (142 grams) baby spinach (about 5 packed cups)
• 1 ½ teaspoons kosher salt
• 2 teaspoons dried Italian seasoning
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound (454 grams) dried orzo pasta
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole or 2% milk