Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz orzo pasta
  • 1 package (5.3 oz) Boursin Garlic & Fine Herbs cheese
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp butter

Instructions:

  1. Pat the shrimp dry with paper towels, toss with paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and pink. Remove shrimp to a plate and set aside.
  3. In the same pan, melt the butter. Add the diced shallot and cook for 2 minutes until translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add the halved cherry tomatoes and stir for 2-3 minutes until they begin to soften.
  6. Pour in the orzo and stir to coat in the butter and aromatics.
  7. Slowly pour in the broth and heavy cream. Stir well to combine.
  8. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and liquid has reduced.
  9. Stir in the Boursin cheese and baby spinach until the cheese is melted and spinach is wilted.
  10. Fold the cooked shrimp back into the pan using residual heat to finish the cook.