Garlic and Basil Shrimp and Tomatoes over Orzo
Servings 4
Equipment
- Large saucepan
- Large skillet
Ingredients
- 2 tbsp olive oil divided
- 1 lb shrimp peeled and deveined
- ¼ cup fresh basil finely chopped (divided)
- 3 cloves garlic minced
- Dash of red pepper flakes or more to taste
- 2 cups grape tomatoes
- 1 cup chicken broth
- Sea salt and freshly cracked pepper to taste
- 1 cup dried orzo pasta cooked per instructions, reserving ¼ cup cooking water
- Parmesan cheese shaved
Instructions
- Marinate the shrimp by combining the shrimp with 1 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a zip-lock bag. Seal and place into the refrigerator for at least 2 hours.
- Prepare the orzo in a large saucepan according to the package instructions. Drain, reserving ¼ cup of cooking water. Season the drained orzo with butter, sea salt, and freshly cracked pepper, to taste. Add some reserved pasta water, if needed.
- Meanwhile, cook the shrimp by heating the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp when the pan is hot and cook, turning once until just cooked through, about 1 minute per side.
- Remove from the skillet to a plate, then cover with a foil tent.
- Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes.
- Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste.
- Add the shrimp and their juices back to the skillet along with the remaining basil.
- To serve, spoon some buttery orzo into a bowl, then add the shrimp, tomatoes, and sauce over the top.
- Garnish with shaved parmesan. Enjoy.