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.
