What You’ll Do:

To start you will want to thaw, drain and rinse your shrimp.
Once your shrimp is rinsed you will put it in a bowl and add the 2 tablespoons of oil from the tomatoes, 1/2 teaspoon of pepper and 1 teaspoon of paprika. Stir until the shrimp are coated.
If you want to save on cleanup you can cook the shrimp in a deep skillet or pot.
You’ll then dump the shrimp and oil into a pan and cook on medium heat until the shrimp are cooked through and pink.
Once cooked if there is excess liquid in the pan use a paper towel to soak it up.
Then transfer your shrimp to a bowl and lets start on the pasta.

Put the 2 tablespoons of butter in the pan on medium heat and let melt.
Once the butter is melted you will add the 2 tablespoons of garlic and cook that until you notice you start to really smell the garlic (just a minute or two).
Then you will add the 3 cups of chicken broth, 1/4 cup heavy cream, 1/2 cup of sun dried tomatoes, 2 cups or orzo, teaspoon of salt, 1/2 teaspoon of pepper and stir together.
Once everything is stirred together you will bring everything to a simmer and once you notice it bubbling turn your heat to low and cover the pan. You’ll keep it covered and let cook for 10 minutes stirring once or twice to make sure your pasta doesn’t stick to the bottom.
After 10 minutes your sauce should be thick and your orzo should be tender. If it isn’t just yet let it cook for another few minutes.

To plate you will put the orzo in the bowl and top with your cooked shrimp and finish it off with a sprinkle (or handful) of parmesan cheese!