Ingredients

• 2 shallots
• 4 cloves garlic,
• 3 tablespoons butter
• 1 1/2 cups orzo pasta
• 1 tablespoon tomato paste
• 2 teaspoons Cantanzaro herbs
• salt and freshly ground black pepper to taste
• 4 cups vegetable broth
• 3 1/2 ounces heavy whipping cream
• 10 ounces plain Greek yogurt
• 1/2 cup sundried tomatoes
• 1 pound shrimp
• 3 cups fresh spinach
• fresh basil, for garnish

Instructions

1. Gather all ingredients.
2. Melt butter in a Dutch oven over medium heat. Add shallots, and cook until translucent, 3 to 5 minutes. Add garlic, and stir until fragrant, about 45 seconds.
3. Add in orzo; cook and stir until orzo is lightly toasted, about 1 minute. Stir in tomato paste and Cantanzaro herbs; season with salt and pepper.
4. Pour in 3 cups vegetable broth and whipping cream. Stir remaining 1 cup broth into Greek yogurt; pour into the Dutch oven. Stir in sundried tomatoes.
5. Cook orzo, uncovered, stirring constantly, over medium heat until orzo is just tender with a bite, 15 to 20 minutes.
6. Stir shrimp and fresh spinach into cooked orzo, and cook until shrimp is pink and opaque and spinach is wilted, about 4 minutes. Taste; season with salt and pepper.
7. Remove from heat; serve immediately with fresh basil. Enjoy!