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Sauté the aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add onion and garlic; cook 2–3 minutes until fragrant and translucent.
Toast the orzo: Stir in orzo and toast 1–2 minutes until lightly golden for a nutty flavor boost.
Simmer to perfection: Pour in broth and bring to a boil. Reduce to a simmer and cook, stirring occasionally, about 10 minutes until orzo is tender and most liquid is absorbed.
Creamy Tuscan sauce time: Stir in heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning. Let it bubble gently 2–3 minutes until thick and creamy.
Add shrimp & spinach: Add shrimp and cook 4–5 minutes until pink and opaque. Fold in spinach until just wilted. Season with salt, black pepper, and red pepper flakes if you want a little kick. Garnish with parsley and serve hot.