Paprika Courtyard · Main dishes

Garlic Shrimp & Tomato Orzo

Name: Garlic Shrimp & Tomato Orzo
Yield: 4 servings
Ingredients: 600 g Raw peeled shrimp; 300 g Dry orzo; 300 g Cherry tomatoes; 0.5 whole Onion; 5 cloves Garlic; 3 tbsp Olive oil; 650 ml Vegetable stock; 100 ml Water; 0.5 tsp Smoked paprika; 0.25 tsp Red chili flakes; 10 g Parsley; 1 whole Lemon; 0.5 tsp Salt; 0.25 tsp Black pepper

Juicy tomatoes and paprika-seasoned orzo topped with freshly sautéed garlic shrimp. A little lemon lifts the finished pan.

45 minutes · Medium · 4 servings

Also allow: If using frozen shrimp, thaw overnight in the refrigerator before the 45-minute cooking time.

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp600 g
Dry orzo300 g
Cherry tomatoes300 g
Onion0.5 whole
Garlic5 cloves
Olive oil3 tbsp
Vegetable stock650 ml
Water100 ml
Smoked paprika0.5 tsp
Red chili flakes0.25 tsp
Parsley10 g
Lemon1 whole
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp) and wheat (orzo). Check pasta and stock labels for egg and other allergens.

Method

Prep before cooking

Thaw frozen shrimp in the refrigerator before starting. Remove any remaining tails or veins, pat dry and keep refrigerated. Dice the onion, mince the garlic, halve the washed tomatoes and chop the parsley. Zest the washed lemon, then cut it in half. Keep raw-shrimp utensils separate from the vegetables.

Start the tomato orzo

Heat 2 tbsp oil in a deep sauté pan over medium heat. Soften the onion for 4–5 minutes. Add two-fifths of the garlic, the paprika and chili flakes and stir for 30 seconds. Add the tomatoes and cook for 4–5 minutes, until some collapse. Stir in the dry orzo, stock, 0.25 tsp salt and all the pepper.

Simmer until tender

Bring to a gentle boil, then simmer uncovered for 12–15 minutes or according to the orzo package, stirring every minute or two so the bottom does not stick. The pasta should be tender with a little sauce remaining. If it becomes dry before tender, boil the measured water starting with cold tap water and add it a little at a time; you may not need all 100 ml.

Cook the garlic shrimp

During the last 6 minutes of orzo cooking, heat the remaining 1 tbsp oil in a large second skillet over medium-high heat. Add the shrimp in a single layer with the remaining 0.25 tsp salt. Cook for 2 minutes, turn and reduce the heat to medium. Add the remaining minced garlic and cook for another 2–4 minutes. Check the thickest part of several large shrimp with a thin-tip thermometer: each must reach 74°C (165°F). Continue cooking if needed; colour alone is not a safe test.

Combine and serve

Fold the lemon zest, juice from half the lemon and most of the parsley into the orzo. Spoon into four bowls and top with shrimp and the garlic pan juices, using clean utensils. Scatter with the remaining parsley and serve with the remaining lemon in wedges.

Cook the shrimp while the orzo finishes so the seafood stays hot without sitting in the simmering pasta.

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