One-pot shrimp and pea orzo

By Aimee Wimbush-Borque's Simple Bits Kitchen cookbook on June 06, 2018

 

Ingredients

  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • dash cayenne pepper
  • 2 cups orzo
  • 1¼ cups vegetable stock
  • ¼ cup dry white wine
  • 5 green onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 cup frozen peas
  • 3 tbsp salted butter, cubed
  • 12 oz. cold-water shrimp, peeled and deveined
  • 1 lemon, zest and juice

 

Directions

1. In a small bowl, stir together paprika, oregano, thyme, salt, black pepper and cayenne.

2. Bring a large pot of water to a boil and salt it generously. Cook orzo according to package directions, draining it when it is still a little al dente. Set aside.

3. Combine the vegetable stock and white wine in the same pot. Add the spice mix and bring to a boil. Add the green onions, garlic and peas. Return to a rapid boil. Drop in the butter cubes and stir until the butter is melted.

4. Carefully add the shrimp and cook for 2 minutes, or until shrimp turn pink. Add the cooked orzo and the lemon zest and juice. Stir for a minute or two until the pasta absorbs all the flavourful liquid. Serve immediately.

Servings

4

 

Excerpted from Aimee Wimbush-Borque's The Simple Bites Kitchen cookbook.


By Aimee Wimbush-Borque's Simple Bits Kitchen cookbook| June 06, 2018

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