' Orzo with Asparagus, Spinach & Shrimp paired with High Camp Albarino - Vino Mas

Orzo with Asparagus, Spinach & Shrimp paired with High Camp Albarino

INGREDIENTS: 

  • 4 cups (one quart) chicken or vegtable stock
  • 8 ounces orzo pasta
  • zest and juice of one lemon
  • 2 cloves garlic, minced
  • pinch of red pepper
  • 1/2 pound asparagus, woody ends trimmed and then cut into 1 inch pieces
  • 1 - 2 cups fresh spinach, chopped (this is optional) 
  • 3/4 pound large shrimp, peeled and deveined
  • Grated parmesan cheese.
DIRECTIONS

STEP 1:  Bring chicken stock to boil in a medium pot and Cook orzo in stock to package directions.
STEP 2: Drain in a mesh strainer fitted over a bowl to catch the remaining stock. Set both pasta and stock aside.
STEP 3: Coat the bottom of a cast iron skillet (or non-stick if you don’t have one) with olive oil. Heat over medium high heat. Add shrimp in a single layer once the oil shimmers, sprinkling with salt and pepper. DON’T STIR. Cook 3-4 minutes on one side until crisp, then stir, cooking 1-2 more minutes or until pink. Set aside.
STEP 4: Add a splash more oil to the pan and cook garlic and red pepper, stirring constantly, 30 seconds or until fragrant. Add asparagus and lemon zest. Season with salt and pepper.  Cook 3-4 minutes or until asparagus is deep green and softened. Add lemon juice, shrimp, and pasta back to the pan.
STEP 5:  Stir to combine, and lowering the heat to medium low, add in the stock, cooking until reduced about half and the orzo has a risotto-like texture.  Taste for seasoning and add more salt and pepper if needed. Take pan OFF heat. Add fresh spinach if you are using and cover for 1-2min until the spinach welts. Stir into dish. 
STEP 6: Plate and serve with fresh grated parmesan cheese. 

Paired with High Camp Albarino
Adapted from Beauty from Burnt Toast website

Newsletter Signup

Sign up here to stay connected!