Our Tuxedo Orzo Blend is a striking duo of plain and squid ink pasta. Fresh vegetables and an array of fresh seafood make this summer dish a flavor-packed favorite.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
Makes 4 servings
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4 Cups Water
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2 Cups Tuxedo Orzo Blend
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2 Teaspoons Fine Sea Salt, divided
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2 Tablespoons Olive Oil
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1 Green Zucchini, diced
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1 Large Tomato, seeded and diced
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1/2 Cup Peas, frozen
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1 Garlic Clove, minced
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3 Ounces Baby Shrimp, rinsed and dried
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2 Ounces Calamari, chopped
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2 Ounces Canned Clams
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1 Ounce Frozen Mussels
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4 Ounces White Wine
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4 Tablespoons Butter
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1 Tablespoon Fresh Basil, chopped
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1 Tablespoon Fresh Parsley, chopped
Directions
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Bring water to a boil in large pot with 1 teaspoon salt. Add orzo and keep at a low boil for 12 minutes. Strain and rinse with cold water. Toss in large bowl with 1 tablespoon of olive oil.
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Heat large skillet over medium-high heat and pour in remaining tablespoon of olive oil. When hot, add zucchini and cook for 2 minutes. Add tomatoes and cook for 1 minute. Add peas and garlic and turn heat to high for 1 minute.
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Carefully add shrimp, calamari, clams and mussels and spread in one layer. Season with remaining teaspoon salt and cook for 1 minute. Add white wine. Pan will steam and wine will reduce.
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Add cooked orzo and shake pan. Remove pan from heat and add butter. Stir contents to melt butter into sauce.
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Divide into 4 bowls and garnish with fresh basil and parsley.