How about an easy garlic-tomato shrimp recipe?! Just my kind of “unfussy” Mediterranean dinner!
Since my family moved to the Atlanta area, more than two months ago, we’ve lived out of one suitcase with a few items of clothing, in the confines of a humble 400 square-foot hotel room. And my “kitchen?” A hot burner; a compact two-slice toaster; and a sink.
But living in the absence of excess has given me a unique gift: the gift of less. A special appreciation for the word “lean.”
With that, came more time with family–thanks to far fewer chores.
The gift of less also gave way to a remarkable focus.
And not that I was ever a fancy cook, but in the matter of feeding my loved ones, it feels that I have been given permission to celebrate simple and “unfussy” meals. Quick and one-skillet dinners like today’s tomato-garlic shrimp recipe atop simple orzo pasta.
Saucy shrimp recipe with orzo. Nothing better!
Diced tomatoes (yes, out of a can) combined with lots of garlic; shallots; white wine and lemon juice makes a simple sauce in which the shrimp bathes. And just as you expect of pasta, here orzo serves as the perfect bed for the glorious shrimp (or prawns if you want to be technical).
Will my family live in a hotel room for much longer? Who knows! But the experience will be cherished; so will all the recipes created in my current (less than) kitchen.
For it all, I am grateful.
Here is the step by step for this simple Garlic-Tomato Shrimp Recipe
(scroll down for recipe)
Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat, then drain and transfer to a serving dish.
While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so, then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil; reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally. Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp. Finally, stir in the spinach and remove from the heat.
Top the the cooked orzo pasta with the garlic-tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with some lemon slices.Enjoy!
Garlic-Tomato Shrimp Recipe with Orzo
- Total Time: 42 minutes
- Yield: serves 4
Description
How about an easy garlic-tomato shrimp recipe?! Just my kind of “unfussy” Mediterranean dinner!
Ingredients
- 1 1/2 cup orzo pasta
- Water
- Salt
- Private Reserve Greek extra virgin olive oil
- 1 tbsp butter
- 2 shallots, thinly sliced
- 8 garlic cloves, chopped
- 1/2 cup dry white wine
- 1 Meyer lemon, juice of
- 1 14-oz canned diced tomatoes
- 1 tsp dried thyme
- Cayenne pepper
- 1 1/2 lb prawns or large shrimp (18–20 shrimp), peeled, deveined and well-cleaned
- 4–6 oz baby spinach
- lemon slices (optional)
Instructions
- Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
- While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
- Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
- Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
- Finally, stir in the spinach and remove from the heat.
- Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Cook Time: 27 mins
- Category: Entree
- Method: Stove top
- Cuisine: Mediterranean
Just tried this recipe and had to adapt the recipe as I couldn’t find Orzo locally. However I used Pevidinha pasta and that worked very well.
The dish was very tasty and certainly one that will be offered to friends as a quick dish….with a glass of wine!
Sounds perfect! 🙂
As a recovering alcoholic, I do not have wine in the house, what would be a good replacement? Veggie or chicken broth? Is that acidic enough?
Yes, Jill! Either would work to replace the wine here. Enjoy!
This dish, although visually appealing, was not memorable. I don’t know if it was the cheap frozen shrimp I bought at Target or the fact that I didn’t use a Myer lemon versus a regular one. It tasted almost bland. I’m not giving up though. I have it scheduled on this week’s menu plan and will maybe add more spices or Rotel tomatoes for more punch.
Could you please tell me if you use the juice from the can of the diced tomatoes. Thank you I have been trying to reach you by mail but I cannot get through
Hi Mary, yes, the entire contents of the tomato can is used.
Made this last week. My husband and I love orzo AND shrimo. Wonderfully-flavored, simple and scrumptious. Will make again.
Hi Sandra! So glad you liked it!
Suzy, your recipes are inspiring so many of my meals lately. Simple and delicious – just the way I like it!
I have a question. What would you suggest I use instead of orzo as the base in this recipe as it looks delicious but I am trying to avoid pasta for now because of the high carbs. White beans, maybe?
Ann
I cooked this dish tonight and my husband and I both thought it was fabulous. And I also loved how easy it was to prepare. Thanks for this quick and delicious recipe.
Another simply delicious recipe. Thanks once again.
My pleasure, Rose!
This dish is amazing! My preschooler and toddler love it as well and I can make it so quick ??. Thank you for all of your amazing recipes. I am a huge fan!
Awww this made my day! Thank you!
I substituted the Orzo for Quinoa and covered with a modest amount of Szechuan Spicy Sauce. It was fantastic
Ooooh, now that’s a fun take on it! Thanks for sharing, Jessica!