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Add olive oil to a large pan, medium heat, and let it heat up. Add shrimp, season with salt, garlic seasoning and crushed red pepper, and let cook for a few minutes each side until golden and mostly cooked through. Remove from pan and set aside.
Add some more olive oil to pan, add diced onion and sauté for 2-3 minutes before adding cherry tomatoes. Cook for 5 minutes until bursting and until they starten to soft. Add sun-dried tomatoes and stir. Crush tomatoes lightly by pressing down on them.
Add orzo to pan, along with cream and broth. Stir everything, add parmesan cheese and continue to stir. Cook for about 10 minutes until the orzo is cooked and most of the liquid has been absorbed. Stir often so that the dish doesn't burn.
Once most of the liquid has been absorbed, add spinach, and stir in. Once wilted, remove from heat and serve with parmesan.