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!