CREAMY TUSCAN ORZO PASTA WITH SHRIMPS, SPINACH AND RED ROASTED PEPPERS
The first time I tried this dish it was in a restaurant and I loved it!
It did have mushrooms but I’m not a fan of mushrooms so I decided to make it with roasted red peppers, and orange pepper for extra sweetness. The combination of peppers, onions, dry Italian herbs, dried parsley, and powder bouillon gave it that amazing taste.
This dish is made with either wine or chicken broth but I added powdered bouillon and it tastes just as good.
Hope you give it a try!
Ingredients
1 cup of orzo pasta
1 unsalted stick butter
1 pound of Shrimp, shelled and deveined
1/3 cup white onion, diced
1/3 of orange bell peppers, diced
1 or 2 Garlic cloves, minced
1 teaspoon dried Italian herbs
1 tablespoon dried parsley or fresh, diced
1/2 packet of chicken bouillon
1/3 cup of roasted red peppers, drained and thinly slices (from jar)
1 pint of half and half
1/3 Cup of Parmesan Cheese
1 1/2 Cups Baby Spinach
Instructions
Cook Orzo by following cooking instructions, until Al dente.
In a large skillet, over medium heat, add 1/2 of butter until melted then add the garlic. Wait until fragrance and add shrimps. Let the shrimp cook for 2 minutes until they get a little golden color and then flip. Cook another 2 minutes.
Transfer to a bowl and set aside. Add other 1/2 of butter to the pan wait until melted and add onion and peppers and cook until translucent.
Add roasted pepper, half and half, and chicken bouillon to the pan. Turn up the heat and add spinach, shrimps, and orzo pasta, combine well.
Allow the broth to reduce a little then add parmesan cheese and cook for another minute stir to combine well and reduce the heat.
Taste for seasoning and add salt and pepper if necessary.
CREAMY TUSCAN ORZO PASTA WITH SHRIMPS, SPINACH AND RED ROASTED PEPPERS
Recipe details
- 4 Servings
- Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Comments
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