Name: Shrimp and Orzo with Spring Onions
Yield: 2-3
Ingredients: 1/2 pound of peeled and deveined large shrimp; 1 Tbsp 1764 blend; 1/2 tsp granulated garlic; 1/2 tsp fine sea salt; 2 Tbsp olive oil; 1 cup scallion, cut into 1” pieces (about 5 scallions); -; 2 Tbsp olive oil; 1 cup orzo pasta; 2 cups water; 1/2 tsp granulated garlic; 1/2 tsp fine sea salt; -; 1 Tbsp butter; 1 Tbsp roughly chopped parsley; 2 Tbsp lemon juice

There are never too many one pan meals to have in your pocket and this one is a great one - ready in only 10 minutes! Full of flavor and sweet shrimp with a lemony, buttery, finish you’ll wonder why do you don’t make it more often.

Shrimp and Orzo with Spring Onions

Helen Park

Servings/Yield

2-3

Ingredients

1/2 pound of peeled and deveined large shrimp
1 Tbsp 1764 blend
1/2 tsp granulated garlic
1/2 tsp fine sea salt
2 Tbsp olive oil
1 cup scallion, cut into 1” pieces (about 5 scallions)
-
2 Tbsp olive oil
1 cup orzo pasta
2 cups water
1/2 tsp granulated garlic
1/2 tsp fine sea salt
-
1 Tbsp butter
1 Tbsp roughly chopped parsley
2 Tbsp lemon juice

Directions

In a bowl, combine the shrimp, 1764 blend, 1/2 tsp salt and 1/2 tsp garlic to coat well.
In a heavy bottom skillet (we used a 10” pan with lid) heat 2 tablespoons of olive oil over high heat and quickly sear the shrimp on both sides. Remove from the pan when ready.
Add the scallions to the pan and sauté to a golden brown and remove them when ready.
Add 2 more tablespoons of olive oil, orzo, 1/2 tsp garlic, and 1/2 tsp salt and stir well to combine.
Add the water and bring the pan to boil, stirring occasionally. Once boiling, cover the pan with a lid and reduce the heat to simmer for 5 minutes.
The pasta should be 3/4 cooked. Stir in the scallions and butter. Add the shrimp on top and cover to simmer for another 2-3 minutes or until pasta is just al dente and shrimp is cooked.
Finish with fresh parsley and lemon juice.
Enjoy!