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

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

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