Shrimp & Orzo with Burst Tomatoes and Basil
Ingredients
- 1 poundorzo pasta
- 1 poundlarge shrimp (peeled and deveined)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- ½ cupfresh basil
- 1lemon
- 4 tablespoonsolive oil
- ½ cupwhite wine
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or roughly chop about 1/2 cup fresh basil leaves.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to boil. Add orzo and cook according to package directions until al dente, about 9 minutes. Drain and set aside.
- 02
While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 1 1/2 to 2 minutes per side until just pink. Transfer to a plate.
- 03
In the same skillet, add the remaining 2 tablespoons olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
- 04
Add the cherry tomatoes and cook for 2 to 3 minutes, stirring occasionally, until they begin to blister and soften.
- 05
Pour in the white wine and simmer for 1 minute to reduce slightly.
- 06
Return the shrimp to the skillet along with the cooked orzo. Toss everything together and cook for 1 minute to warm through.
- 07
Remove from heat. Tear the fresh basil into the pasta, squeeze in the lemon juice, and stir gently. Taste and adjust salt and pepper as needed. Serve immediately.
Spice Tips
For a gentle heat, add a pinch of red pepper flakes to the skillet with the garlic. If you like more depth, whisk a teaspoon of Dijon mustard into the finished dish.
If white wine isn't on hand, substitute with chicken broth or skip it entirely—the tomatoes provide plenty of flavor. The recipe comes together in about 25 minutes total.