Garlic Shrimp Orzo with Peppers and Spinach

• shrimppeeled and deveined20 oz
• orzo10 oz
• bell pepperdiced2
• red onionfinely diced6 oz
• garlicminced4 clove
• frozen spinachthawed and squeezed dry8 oz
• tomato sauce2 cup
• chicken broth3 cup
• olive oil4 tbsp
• red pepper flakes1/2 tsp
• kosher salt1 1/2 tsp
• black pepper1 tsp

Instructions

1. 1Finely dice the bell pepper and red onion, mince the garlic, and thaw and squeeze the spinach dry.
2. 2Pat the shrimp dry and season with part of the kosher salt and black pepper. Heat the olive oil in a skillet over medium-high heat, add the shrimp, and cook for 2-3 minutes per side until pearly and opaque and curled into a C. Transfer them to a clean plate.
3. 3Wash the skillet, knife, cutting board, and your hands with soap and water before touching anything else. Lower the heat to medium, add the bell pepper and red onion, season with a pinch of the remaining kosher salt, and cook for 4-5 minutes until translucent and softened. Add the garlic and red pepper flakes and cook for 30-60 seconds until fragrant.
4. 4Stir in the orzo and toast for 1-2 minutes until lightly golden. Add the chicken broth and tomato sauce, bring to a gentle simmer, and cook for 10-12 minutes, stirring often, until the orzo is al dente and the sauce coats the spoon.
5. 5Stir in the spinach and return the shrimp and any accumulated juices to the skillet. Heat for 1-2 minutes until the spinach is hot and the shrimp is warmed through, then taste and adjust with kosher salt and black pepper.