Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
Add shrimp & cooked orzo pasta; toss to combine. Serve.