Recipe by Manami
This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.Was featured in Bon Appetit Magazine, June 2009 edition. Recipe: Jill Silverman Hough - UPDATE:05/12/2010 Serve on a bed of fresh baby spinach.:) Courtesy CupCakeAngel, of one of my reviewers, thanks..
- 3⁄4 cup orzo pasta
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- hot sauce, to taste
- 4 garlic cloves, peeled
- 1 lb uncooked large shrimp, peeled, deveined
- 5 green onions, thinly sliced
- 1⁄3 cup dry white wine
- crushed red pepper flakes, to taste
- salt, to taste
- fresh ground black pepper, to taste
- sprinkling parmesan cheese (optional)
Directions See How It's Made
- Cook orzo in large saucepan of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat.
- Using garlic press, squeeze in garlic & crushed red pepper flakes; stir 10 seconds.
- Add shrimp and sauté 2 minutes.
- Add green onions and toss until shrimp are just opaque in center, about 1 minute longer.
- Add wine & hot sauce and toss until wine boils, about 1 minute.
- Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
- Drain pasta; transfer to large bowl.
- Top with shrimp and onion-garlic butter & sprinkle with some Parmesan cheese (optional).