Orzo Pasta with Shrimp from Vicki Delany

This a fabulous quick dinner. The goat’s cheese gives it a lovely creamy texture and you’re getting plenty of greens with the spinach. The splashes of red and green look good on the plate. 

Orzo Pasta with Shrimp

Serves four.

Ingredients:

1 ½ cups orzo pasta

Salt and pepper

4 oz fresh spinach

4 oz soft goat cheese

1 lb frozen shrimp (peeled and deveined)

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

½ tbsp dried oregano

1 tsp red pepper flakes

28 oz can diced tomatoes

Directions:

Cook orzo according to package directions.  When al-dente, drain reserving about ½ cup of cooking water.   Return orzo to the pan and add spinach and goat cheese.

While orzo is cooking, heat oil in medium saucepan and add shrimp, salt and pepper.  Cook until shrimp is slightly browned, about 2 minutes.  Transfer shrimp to a bowl.

Reheat skillet. Add onion and ¼ tsp salt. Cook, until beginning to brown, about 5 minutes. Add garlic, oregano and red pepper flakes. Cook, stirring, about one minute.

Add tomatoes and juices. Simmer, covered, for 5 minutes.

Stir shrimp into the sauce. Remove from heat and let stand about another 5 minutes

Pour sauce over the orzo-spinach mixture. Stir to combine. If it seems too dry, add some of the pasta water.

 

  

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