Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup orzo pasta
  • Water
  • Salt
  • Private Reserve Greek extra virgin olive oil
  • 1 tbsp butter
  • 2 shallots, thinly sliced
  • 8 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1 Meyer lemon, juice of
  • 1 14-oz canned diced tomatoes
  • 1 tsp dried thyme
  • Cayenne pepper
  • 1 1/2 lb prawns or large shrimp (18-20 shrimp), peeled, deveined and well-cleaned
  • 4-6 oz baby spinach
  • lemon slices (optional)

Instruction

  • Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
  • While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
  • Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
  • Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
  • Finally, stir in the spinach and remove from the heat.
  • Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!