Top | Fish and Seafood
Garlic-Sautéed Shrimp and Orzo
(recipe, Kim Carlson)
This versatile entrée is easy enough for midweek, but elegant enough to serve to your great-aunt who's in town for the weekend. A few words about ingredients: We've had good luck buying sustainably raised shrimp at Whole Foods; cut them in half if you wish, so that the pieces are bite-sized. You can omit the butter entirely (although it adds lusciousness); just be sure you toss the just-cooked orzo with a tablespoon or so of olive oil instead so that it doesn't clump.
- 2 shallots
- 4 garlic cloves
- 1 lb. white or whole-wheat orzo pasta
- 2 Tbsp. extra-virgin olive oil
- Pinch of red-pepper flakes
- 1 lb. large uncooked prawns, peeled and deveined
- Salt and freshly ground black pepper
- ¼ cup dry white wine
- 1 handful chopped Italian parsley
- 1 to 2 Tbsp. butter
- Mince the shallots and garlic, keeping them separate from one another; set aside.
- Fill a large saucepan with cold water and heat to a rolling boil for the pasta. Cook the pasta until al dente, approximately 7 minutes.
- Meanwhile, heat the olive oil in a wide skillet over medium heat. Add the shallots; cook for 1 to 2 minutes, stirring occasionally. Add the garlic and red-pepper flakes; cook for 2 to 3 minutes, until the garlic begins to turn golden (don't let it darken). Add the shrimp and season with salt and pepper. Cook until just pink; don't overcook. Add the wine and parsley and stir well.
- When you drain the pasta, warm its serving bowl at the same time: Carefully drain the orzo into a colander set inside the serving bowl. Lift the colander, shake gently, and return the orzo to its pan. Toss it with the butter. When the pasta is well tossed, add it to the shrimp mixture, and combine well.
- Drain the hot water from the serving bowl and dry the bowl; serve the orzo and shrimp immediately in the warmed bowl.