Ingredients
serving size: 2 adults + 2 kids
Ingredients:
1 lb of orzo
1 lb of shrimp
6-7 oz of baby arugula
3 large lemons (2 for juice and 1 for garnish)
1/2 tsp of salt
a pinch of ground black pepper
3 tbsp of extra virgin olive oil
1 large shallot, chopped
2 tbsp of minced garlic
1 cup of cooking white wine
4 cups of water
Directions
1. In a large skillet, heat 3 tbsp of olive oil over medium heat. Add the shallots and garlic and cook until fragrant ~2 minutes. Add the shrimp and salt and pepper while it cooks. Cook until the shrimp is cooked through on both sides ~2-3 minutes on each side.
2. Remove the shrimp from the skillet and add 1 cup of cooking wine and 3 cups of water. The general rule of thumb for liquid to pasta ratio is 2:1 (so 5 cups of liquid for 1 lb of orzo.)
3. Add the orzo and cover with a lid. Cook on low heat for 10 minutes.
4. When the orzo is done cooking, add the arugula and lemon juice. Toss until all ingredients are mixed well together. Salt and pepper to taste. Optional: you can squeeze more lemon juice or serve with lemon slices!
