Shrimp and Tomato Orzo
Makes 4 servings (Adapted from How To Roast a Lamb by Michael Psilakis)
16 extra-large or Jumbo shrimp (about 1lb), peeled and deveined
1 pound orzo
4 cloves garlic, minced
3 shallots, finely chopped
9 scallions, thickly sliced
3 plum tomatoes, seeded and roughly chopped
2 cups smooth tomato sauce or puree (or a good, store-bought marinara)
5 ounces baby spinach leaves
1/3 cup chopped fresh parsley leaves
¾ cup crumbled feta cheese (optional)
1. Bring a large pot of salted water to boil. Cook the orzo according to package directions, drain, and toss with 1 tablespoon of olive oil. Reserve, keeping warm.
2. In the meantime, in a large, heavy soup pot or Dutch oven heat 1 tablespoon of olive oil over a medium-high flame. Add the garlic and shallots, and sauté for 1 minute. Add the scallions and shrimp, and sear for 30 seconds. Add the tomatoes and tomato sauce. Cook for 2 minutes and remove the shrimp to the reserved orzo. Continue to reduce the liquid until the mixture has thickened (2 to 3 minutes), and season with salt and pepper.
3. To the pot, add the orzo and shrimp, spinach, and feta if using, and toss to combine. Spoon the orzo into bowls and garnish with a scatter of parsley leaves and a drizzle of olive oil.