Orzo may look like rice, but it's pasta - and perfectly suited for a creamy dish. With shrimp, spinach, and sun-dried tomatoes, it becomes a delicious meal for balmy summer evenings.
Ingredients (4 servings)
- 350 g orzo (kritharaki)
- 500 g raw shrimp, peeled and deveined
- 150 g baby spinach
- 80 g sun-dried tomatoes in oil
- 1 shallot
- 2 garlic cloves
- 800 ml vegetable broth
- 100 ml dry white wine
- 80 g Parmesan, freshly grated
- 2 tbsp olive oil (alternatively oil from the tomatoes)
- 1 tbsp butter
- 1 organic lemon (zest)
- 3 tbsp flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
Cooking utensils: Large pan with high sides, cutting board, sharp knife, cheese grater, zester, measuring cup, bowl
Preparation (30 minutes)
- First, the preparation: Drain the sun-dried tomatoes, catching two tablespoons of oil, and cut the tomatoes into pieces. Finely dice the shallot and garlic. Wash and spin-dry the baby spinach. Thoroughly pat the shrimp dry with paper towels - this is the only way they'll get a golden crust later - and season with salt and pepper.
- Heat the reserved tomato oil in the pan over high heat and sear the shrimp for about one minute per side until lightly browned on the outside. Then set aside.
- In the same pan, heat the olive oil and sauté the diced shallot until translucent over medium heat. Add the garlic and tomatoes and briefly roast together.
- Add the orzo and toast for two minutes while stirring. Deglaze with the white wine and let the liquid reduce almost completely.
- Now add the broth in two to three portions and cook the orzo over medium heat for about eight to ten minutes. Stir regularly. The released starch binds the liquid and makes the dish velvety.
- Once the pasta is al dente, incorporate the Parmesan. Fold in the baby spinach in portions.
- Finally, add the butter, return the shrimp to the pan, and just heat through. Season with lemon zest, salt, and pepper and let rest for two minutes.
Plating Tips
Serve the dish in a deep plate or bowl. Distribute the shrimp on top and sprinkle with some lemon zest and Parmesan.
Beverage Recommendation
- A Pinot Grigio pairs well with the shrimp and emphasizes the fresh lemon note of the dish.
- As a non-alcoholic alternative, a cold verveine iced tea with lemon slices is suitable.
Recipe Variations
- For a vegetarian version, replace the shrimp with roasted chickpeas.
- Toasted pine nuts as a topping add extra crunch and a nutty note.
