Quick to prepare and full of flavor, this garlicky shrimp scampi with spinach and our Italian Tri-Colored Rainbow Orzo is a perfect solution for a last-minute meal. Orzo and shrimp both cook quickly and there is little chopping or preparation required, meaning this dish can come together in as little as 20 minutes.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Makes 2 servings
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3/4 Cup Tri-Colored Italian Orzo
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4 Tablespoons Butter, divided
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2 Tablespoons Olive Oil
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2 Cloves Garlic, minced
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1/4 Teaspoon Crushed Red Pepper, optional
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1 Pound Uncooked Large Shrimp, peeled and deveined
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4 Green Onions, thinly sliced
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1/4 Cup Dry White Wine
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1 Cup Baby Spinach
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool and set aside.
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Meanwhile, melt 2 tablespoons butter with olive oil in large skillet over medium-high heat. Add garlic and crushed red pepper flakes (if using), and cook, stirring, just until garlic is fragrant, about 30 seconds.
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Add shrimp and cook additional 2 minutes, turning once. Add green onions and white wine, and cook until wine boils, about 1 minute.
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Stir in remaining 2 tablespoons butter and spinach, and cook, stirring, just until spinach wilts. Season to taste with salt and black pepper, add cooked drained pasta, and toss to combine.