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  • Writer's pictureRosangela Atte


WOW! Made this dish using ordinary pantry and freezer staples, but it's anything but ordinary! Sooo flavorful, my taste buds are still dancing! Please try it!! You'll thank me I assure you! INGREDIENTS FOR 4 -200 gr orzo pasta -1 lbs raw shrimp -2 cups of ripe grape tomatoes cut in half -1/4 cup EVOO -1/2 cup white wine -2 small or 1 large shallot sliced -2 garlic cloves -1/2 cup Kalamata olives - 2 Tbsp capers - 1/4 cup each of fresh parsley, mint and basil minced -Zest of 1/2 lemon -1 tsp salt -1/4 tsp black pepper -1/4 tsp smoked paprika

METHOD 1. Peel and deveine shrimp, I left the tail on for looks but you don't have to 2. Wash and dry shrimp throughly 3. Add the pepper, paprika, 1/4 tsp of salt, 1tbsp of EVOO to the shrimp and toss until evenly coated 4. Heat a large pan on high and turn on your pasta water 5. Add EVOO to the very hot pan and sear shrimp on both sides for literally 20 seconds per side 6. Remove shrimp and add sliced shallot 7. Turn the heat on medium-low and cook shallot for 3 minutes then add the wine 8. After 1 minute add the sliced olives, capers and minced garlic 9. Stir, add the tomatoes, add salt, turn the heat on low and cover 10. As soon as water boils, salt the water and add the orzo 11. Once the orzo is almost al dente drain it and add it to the sauce 12. Cook the orzo in the sauce for 2-3 minutes while stirring 13. Add the herbs, the lemon zest , the shrimp, stir and you're done Buon Appetito Amici!

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