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Orzo With Peas and Shrimp
A light and easy meal that's elegant enough to serve to those yacht owners who rarely dine onboard!
Dry white wine
juice and rind
Fresh mint leaves
Mince 3 cloves of garlic and set aside.
Zest the lemon and mince the mint. Set aside.
Heat up one tablespoon of butter in a large sauté pan until just starting to smoke. Add the dry, uncooked orzo and stir until the pasta starts to brown a bit.
Once the orzo has started to brown, push it off to the side and place the minced garlic onto the open spot on the pan. Stir for about 30 seconds.
Add the wine and cook for 2 minutes
Add the 4 cups of water and bring to a simmer. Cook, uncovered, over medium-high for 12-15 minutes until the water is absorbed and the orzo is al denté.
Add butter, lemon zest, lemon juice and mint. Stir until butter has melted and flavors are evenly distributed.
Stir in the peas and transfer to a platter
Peel the shrimp, salt and pepper the shrimp meat.
Heat up 1 tablespoon of oil in a large sauté pan. Once oil is hot, sauté the shrimp until pink and opaque.
Transfer the shrimp to the platter of orzo and garnish with mint.