Creamy Orzo and Shrimp

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Orzo is a pasta that is rice like but bigger.  We really like Orzo so that we have a different type of pasta dish.  You can substitute chicken for the shrimp.  If Tash isn’t home, we definitely have this with shrimp!

I think the Italian flavors really complement the pasta and meat in this dish.  Plus, I love how quickly it comes together and the fact that I have starch, protein and veggie all in one dish.  You can just use peas or just use asparagus or use any combination of veggies that work for you.

Of course, you leave the meat out all together and make a pretty tasty vegetarian dish!

Creamy Orzo and Shrimp

• 1 lb orzo, cooked al dente to package directions
• 2 Tbsp butter or olive oil
• 1 shallot, minced
• 2 cloves garlic, grated or pressed
• 1 pint grape tomatoes, quartered
  • or a 15 oz can petite tomatoes diced with Italian herbs
• 1 1/4 C heavy cream
• 1 C grated parmesan
• 1 C petite sweet peas, thawed
• 1 small bunch asparagus, woody ends removed and the rest chopped
• Salt and Pepper to taste

Cook orzo to package directions.  Pull out 1 C pasta cooking water and reserve.  Drain pasta and set aside.

Heat butter in large skillet over medium high heat.  Once the butter is sizzling add the shallot and garlic, stirring for 1 to 2 minutes so that the shallot is tender.

Add the tomatoes and cook until they are hot and tender.  Whisk in cream and parmesan.  Add veggies and cook until crisp tender.  Add orzo and stir to coat pasta with sauce.  Simmer to allow sauce to thicken.  If it gets to thick, thin it out with the pasta cooking water. 

Taste for seasonings and adjust as desired.