Monday, June 20, 2011

Shrimp and Orzo Primavera

We had some friends over and I made a big pan of orzo with vegetables and shrimp.  The flavors are bright and clean, perfect for early summer!  I used cherry tomatoes, zucchini, and asparagus from our local farmers market.  I even splurged on some Gulf Shrimp.  I hope you enjoy this dish as much as my friends did.

Shrimp and Orzo Primavera

3 TBS of olive oil
1 onion, diced
2 garlic cloves, minced
1/2 tsp of red pepper flakes
1 lb of asparagus stalks, trimmed and cut into 2" pieces
3 small zucchini, diced
1 lb of cherry tomatoes, sliced in half
1/2 cup of white wine
1 lb of cooked orzo
1 1/2 lb of large Gulf Shrimp, cleaned and deveined
3 TBS of fresh mint, chopped
salt and pepper

Heat the olive oil in a large saute pan over medium heat.  Add the onions, garlic, and red pepper flakes with a pinch of salt.  Once soft, add in the asparagus and zucchini with a pinch more salt.  After 4 minutes, stir in the tomatoes with a pinch more salt.  Add the white wine and bring to a simmer.  Add the pasta and shrimp with a pinch of salt then cover for 5 minutes.  Once the shrimp have become pink, stir in the mint.  Season with salt and pepper to taste.  Serve quickly so that the shrimp do not become tough.  Enjoy!

1 comment:

  1. this looks so bright, fresh and delicious, love it!


I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!