In a large glass mixing bowl, add the shrimp and pat the dry with paper towels. Add in the ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. toss to coat in the seasoning. Set aside.

In a large 10 inch skillet add half of the olive oil (2 tablespoons) and heat over medium to medium high heat for 1 minute. Add the seasoned shrimp to the heated oil and saute for about 3 minutes, flipping over halfway through until they start to look pink. Remove the seared shrimp to a plate and cover to keep warm.

Reduce the temperature to medium and add the remaining 2 tablespoons of olive oil, and heat for 1 minute. Add the chopped shallot and garlic and cook for about 2 minutes until just softened.

Add the sun-dried tomatoes, Italian seasoning, and mix together.

Add the dry orzo pasta and the chicken stock and cook over medium heat for 5 to 8 minutes. Stirring constantly using a wooden spoon or spatula to keep the orzo from sticking to the pan.

Add the spinach in batches and stir in to combine. Then, add the heavy cream and ½ of the Parmesan cheese and stir together well.

Add the sauteed shrimp and simmer for a final 5 minutes to allow the flavors to come together.

Remove the skillet from the heat, then garnish with the remaining Parmesan cheese and serve.