Lemony Shrimp Scampi with Orzo and Spinach SimplifiedFeast.wordpress.com – August 2013 Adapted from Giada de Laurentiis Yield: 4-6 servings Ingredients: Kosher salt 1 lb. orzo pasta Vinaigrette: 1/3 c. extra-virgin olive oil Zest of 2 lemons Juice from 2 lemons ½ tsp. kosher salt ½ tsp. black pepper 2 tbs. olive oil 1 large shallot, finely chopped 1 clove garlic, minced (optional) Pinch crushed red pepper flakes (optional) 1 lb. large uncooked shrimp, peeled and deveined 1 tsp. kosher salt ½ c. dry white wine (such as pinot grigio) 5 c. (6 oz.) baby spinach, or arugula Method: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside. In a large skillet, heat the oil over medium- high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add minced garlic and red pepper flakes, if using. Cook 1-2 minutes longer. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and cook for 1-2 minutes, or until liquid has evaporated a little bit. Add spinach or arugula and heat until wilted. Add the cooked pasta, cooked shrimp, and vinaigrette to the skillet. Toss until all the ingredients are coated and warmed through, adding the reserve pasta water, if needed, to loosen the pasta. Transfer to a large bowl and serve. Enjoy!
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Lemony Shrimp Scampi with Orzo and Spinach
SimplifiedFeast.wordpress.com – August 2013 Adapted from Giada de Laurentiis Yield: 4-6 servings Ingredients: Kosher salt 1 lb. orzo pasta Vinaigrette: 1/3 c. extra-virgin olive oil Zest of 2 lemons Juice from 2 lemons ½ tsp. kosher salt ½ tsp. black pepper 2 tbs. olive oil 1 large shallot, finely chopped 1 clove garlic, minced (optional) Pinch crushed red pepper flakes (optional) 1 lb. large uncooked shrimp, peeled and deveined 1 tsp. kosher salt ½ c. dry white wine (such as pinot grigio) 5 c. (6 oz.) baby spinach, or arugula Method: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add minced garlic and red pepper flakes, if using. Cook 1-2 minutes longer. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and cook for 1-2 minutes, or until liquid has evaporated a little bit. Add spinach or arugula and heat until wilted. Add the cooked pasta, cooked shrimp, and vinaigrette to the skillet. Toss until all the ingredients are coated and warmed through, adding the reserve pasta water, if needed, to loosen the pasta. Transfer to a large bowl and serve. Enjoy!
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