Shrimp and Orzo with Spring Onions
There are never too many one pan meals to have in your pocket and this one is a great one - ready in only 10 minutes! Full of flavor and sweet shrimp with a lemony, buttery, finish you’ll wonder why do you don’t make it more often.
Category
Main Course
Servings/Yield
2-3
Author
Helen Park
Ingredients
1/2 pound of peeled and deveined large shrimp
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1 Tbsp 1764 blend
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1/2 tsp granulated garlic
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1/2 tsp fine sea salt
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2 Tbsp olive oil
1 cup scallion, cut into 1” pieces (about 5 scallions)
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2 Tbsp olive oil
1 cup orzo pasta
2 cups water
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1/2 tsp granulated garlic
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1/2 tsp fine sea salt
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1 Tbsp butter
1 Tbsp roughly chopped parsley
2 Tbsp lemon juice
Directions
In a bowl, combine the shrimp, 1764 blend, 1/2 tsp salt and 1/2 tsp garlic to coat well.
In a heavy bottom skillet (we used a 10” pan with lid) heat 2 tablespoons of olive oil over high heat and quickly sear the shrimp on both sides. Remove from the pan when ready.
Add the scallions to the pan and sauté to a golden brown and remove them when ready.
Add 2 more tablespoons of olive oil, orzo, 1/2 tsp garlic, and 1/2 tsp salt and stir well to combine.
Add the water and bring the pan to boil, stirring occasionally. Once boiling, cover the pan with a lid and reduce the heat to simmer for 5 minutes.
The pasta should be 3/4 cooked. Stir in the scallions and butter. Add the shrimp on top and cover to simmer for another 2-3 minutes or until pasta is just al dente and shrimp is cooked.
Finish with fresh parsley and lemon juice.
Enjoy!
