No. 1 : Quick Recipe

Roasted Shrimp over Lemony Herbed Orzo

  • 1 LB Large Shrimp in the Shell
  • 2 TB Extra Virgin Olive Oil, divided
  • 1 TB Italian Seasoning
  • 1 Tsp Sea Salt
  • ½ Tsp Red Pepper Flakes
  • 1 Cup Orzo, Prepared as Package Directs
  • Zest and Juice of 1 Large Lemon
  • 1 Cup Chopped Fresh Herbs, like Basil, Thyme, Oregano, Parsley
  • Sea Salt and Freshly Ground Pepper
  • Chopped Grape Tomatoes and Micro Greens, (or more herbs) for Garnish

Step One

In a ziplock bag, toss the shrimp with 1 TB oil, seasoning, salt and red pepper flakes. Massage the bag to coat the shrimp and set aside for 15 minutes or so while you preheat the oven to 400F. When oven reaches temperature, spill the shrimp out on a sheet tray and slide into the oven. Roast for 5 minutes or until shrimp is opaque and done.

Step Two

To the prepared orzo add the remaining TB oil, lemon juice, zest and herbs, season to taste with salt and pepper. Serve the orzo topped with the roasted shrimp, garnished with chopped grape tomatoes and greens.

No. 2 : Kitchen Scoop

Did you know that Orzo is the Italian name for this little pasta, but orzo is actually more widely used in Greece? Orzo is an Italian word for barley, and the pasta resembling it suddenly hit the recipe books in the U.S. about 1990, but it’s been around a long time in Europe. You can find it in both regular and whole wheat – and it can also be flavored with saffron, chilies or even black beans – that create beautiful colors as well. 

No. 3 : Get Creative

When you eat this salad in Italy, the shrimp is served with the shell on, just like in the picture. You dive into the plate – and get your hands super messy while you enjoy it. If you prefer, you can roast the shrimp in the shells and peel them before adding them to the salad. 

No. 4 : Cheers!

Donnachiara Falanghina Resilienza
Campania, Italy
About $19

This light straw-colored wine from the region of Campania in Southern Italy is one you may not be familiar with – but once you try it – you’ll return to it again and again when you enjoy pasta with light sauces or seafood. Falanghina (“Fah-Lahn-Gee’-Nah) is the name of the grape and the wine, and its one of Italy’s oldest. You don’t even have to put this wine up to your nose to catch the aromas of candied citrus, pears, apricots and peaches, and then when you taste it, you’ll notice its soft but dry finish that lasts a long time in your mouth. This delicious wine deserves a spot in your wine lineup! 

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