Orzo with Shrimp
This is a light and fresh dish that is perfect for a light supper or lunch. I whipped this up this afternoon in about 15 minutes, (maybe less). It was so flavorful and felt very Spring like (to go with the teeny tiny bit of sun light we have here today!)
I like the bright citrusy flavor with the fresh parsley and chive. And then the red pepper and garlic lend some heat. It reminds me of a very light shrimp scampi. Try this for your next week night dinner!
Orzo with Shrimp, serves 4
½ lb Orzo
½ lb of shrimp
¼ cup olive oil
2 lemons, zest and juice
2 cloves garlic, minced
½ cup fresh flat leaf parsley, minced
¼ tsp crushed red pepper flakes
2 Tbs Chives, minced
Boil the orzo according to package directions.
Drain and rinse and set aside.
Combine the oil, lemon zest and juice, garlic, half the parsley and the red pepper.
Let the shrimp marinate in the combination for a few minutes.
Gently simmer the shrimp until it is just cooked through and the shrimp are bright pink.
Gently remove the shrimp from the pan and add the pasta to the pan with all of the sauce. Add the rest of the parsley and quickly toss to coat. Season the orzo with salt and pile into a bowl.
Place the shrimp on top of the orzo and garnish with the chives and a drizzle of olive oil.
Serve at room temperature.