Orzo with Shrimp, Spinach and Tomato Cauliflower Alfredo


Serves 3-4


  • 20-24 large shrimp- peeled and deveined
  • ¼ cup olive oil
  • 3-4 ripe Roma tomatoes diced
  • 2 cups fresh spinach chopped
  • 1- 16oz package orzo
  • 1 jar of Spinelli’s Cauliflower Alfredo Sauce
  • ¼ cup shredded parmesan cheese
  • ¼ tsp crushed red pepper
  • Salt and pepper to taste



Heat 1 tsp of olive oil in a skillet and sauté shrimp with salt and a pinch of crushed red pepper until halfway cooked. Add ½ jar of the Spinelli’s Cauliflower Alfredo sauce (or more if you like) and the Roma tomatoes. Heat to a simmer, stir in the fresh spinach and cook on low heat for 5 more minutes. Cook the orzo, drain and add the remaining olive oil, crushed red pepper and salt to taste. Serve the shrimp mixture over the orzo and top with the parmesan cheese.