Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Step 2: Add shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes per side until pink, then remove and set aside.
Step 3: In the same pot, add garlic, sun-dried tomatoes, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
Step 4: Pour in chicken broth and bring to a boil. Add orzo pasta and oregano, then reduce heat to medium-low.
Step 5: Simmer for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Step 6: Stir in heavy cream and parmesan cheese until well combined and creamy.
Step 7: Add spinach and cooked shrimp back to the pot. Cook for 2-3 minutes until spinach is wilted and shrimp is heated through.
Step 8: Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.