Tomato Shrimp and Spinach Orzo (Print version)
Orzo cooks directly in tomatoes and broth before spinach and shrimp are folded in.
# Ingredients:
Ingredients
01 -
300 g orzo
02 -
450 g raw peeled shrimp
03 -
150 g baby spinach
04 -
400 g chopped tomatoes
05 -
1 onion, finely chopped
06 -
3 garlic cloves, minced
07 -
700 ml vegetable broth
08 -
2 tbsp olive oil
09 -
½ tsp sweet paprika
10 -
¼ tsp black pepper
# Instructions:
01 -
Pat shrimp dry. Heat one tablespoon oil in a large deep skillet over medium-high heat. Cook shrimp for one to two minutes per side until opaque and pearly, reaching 63°C / 145°F, then transfer to a clean plate.
02 -
Lower heat to medium and add the remaining oil and onion. Cook for four minutes until softened, then stir in garlic and paprika for 30 seconds.
03 -
Add orzo and stir for one minute. Pour in tomatoes and broth, scraping the bottom. Bring to a gentle simmer.
04 -
Cook uncovered for 10–12 minutes, stirring often, until orzo is tender. If it begins to catch before softening, add a small splash of water. The mixture should remain moist but not soupy.
05 -
Stir in spinach and black pepper and cook for one to two minutes until the leaves wilt. Return the cooked shrimp with their juices and fold through just long enough to warm.
06 -
Divide among four bowls and serve immediately. The cooked shrimp should be tender, and the tomato sauce should lightly coat the orzo.
07 -
Refrigerate leftovers within two hours for up to two days. Reheat gently to 74°C / 165°F throughout, adding a splash of water as needed.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.