Prep Vegetables: Start by chopping the onion and slicing the mushrooms thinly.

Cook Orzo: In a large pot, bring salted water to a boil. Add the uncooked orzo and cook for 8-9 minutes until it's al dente, then drain and set aside.

Melt Butter: Heat a large skillet over medium heat and add butter. Allow it to melt until it's bubbling.

Sauté Shrimp: Toss in minced garlic and shrimp. Sauté for about 2 minutes per side until the shrimp turn pink and opaque.

Cook Aromatics: In the same skillet, add diced onion and sliced mushrooms. Cook until the onion is translucent.

Stir in Red Peppers: Add the roasted red peppers to the skillet and sauté for 1-2 minutes.

Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer.

Season and Incorporate Spinach/Cheese: Stir in salt, pepper, fresh spinach, and shredded Parmesan cheese.

Combine All Ingredients: Carefully fold in the cooked shrimp and orzo.

Serve: Plate the dish while it's hot, garnishing with fresh chopped parsley.