1 c uncooked orzo (rice shaped pasta) 1 tb plus 1 teaspoon olive oil Salt and freshly ground pepper 2 cl garlic, peeled and minced 20 lg shrimp, peeled and deveined, tails left on 1/4 c finely chopped Italian parsley Juice and zest of 1 lemon 1 c dry white wine 5 tb unsalted butter 1 tb capers, rinsed 1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste. 2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 Tablespoons parsley; cook for 3 to 4 minutes. Turn and cook for 3 minutes more or until opaque. Remove from pan and keep warm. 3. Add lemon juice and wine to skillet. Bring to a boil, lower heat and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir n butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed or orzo
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One-Pot Shrimp Pasta Orzo
Deliciously creamy and flavorful shrimp orzo pasta! This one-pot meal can be made in 25 minutes from start to finish.
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Ingredients: (2-3 servings)
165g (1 cup) – orzo 1 medium onion 2 bsp – olive oil or butter 100g (½ cup) – heavy cream 1 tbsp fresh basil roughly chopped 2 tbsp – tomato puree / passata 1 tsp – curry powder (optional) Black pepper, salt – to taste 2 cups – water or vegetable broth 2 cup – water or vegetable broth
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