I’ve had the cooking (and baking) bug lately and boy, have I been spending a lot of time in the kitchen! I feel like every recipe I have made recently has had the following: garlic, tomatoes, and basil. I tend to burn myself out on foods by eating them all the time and then can’t even look at them for awhile. Summer is coming to an end soon (or else I’m anticipating that!) so hopefully that will come before I write off these foods!
This recipe is a summer staple (or any time of the year, reallyl). It is fresh, light, and super easy to put together. I make this dish probably once a month because I love it so much! Enjoy!
Spicy Shrimp & Orzo
2 tablespoons olive oil
1 lb raw shrimp, peeled & deveined*
4 cloves garlic, minced
Red pepper flakes (For spicier, use ½ teaspoon. For less spicy, use ¼ teaspoon.)
¾ + ¼ cup dry white wine, divided (I used sauv blanc)
1 cup grape tomatoes
20 basil leaves
¼ cup parmesan + more for topping
2.5 cups cooked orzo (I just use the directions on the back of the container to cook)
Salt & pepper
*I use frozen peeled & deveined shrimp. I let water run over it in a colander to de-thaw and then I lay them out on paper towels and top with paper towels, to soak up any excess water.
- Heat olive oil over medium/high heat in a large skillet, add shrimp, and season generously with salt & pepper. Cook shrimp on each side (1-2 minutes per side). Once cooked, remove shrimp with a slotted spoon or tongs and set aside.
- Using the same skillet (with left over olive oil in it), add in garlic & red pepper flakes and sauté over medium heat until garlic is softened.
- Add in ¾ cup white wine to skillet and stir. Let mixture come to a low simmer for 3-5 minutes (to allow the liquid to reduce a bit).
- Add in whole grape tomatoes and stir occasionally. You’ll want the tomatoes to start to lose their shape (this took about 6-7 minutes). You will be able to touch the tomato with your spoon and it will pierce easily.
- Once tomatoes are cooked, add the remaining ¼ cup white wine, basil, parmesan, orzo, & cooked shrimp to the pan and mix well.
- At this point, you’ll want to heavily (or not so, depending on your preference) season with salt & pepper. I like to add a little and taste a little until I get to my desired seasoning level.
- Serve up on a plate or in a bowl with some more parmesan and basil on top!