- 230 g (approx. 18 pcs of middle-sized) shrimp,
- (100 g asparagus tips),
- 200 g orzo,
- salt and pepper, to taste,
- 250 ml dense chicken stock,
- 55 g butter,
- 30 g grated parmesan (or gran moravia) cheese,
- (7 g chopped parsley).
Algorithm:
- (Cook the asparagus in salty water until tender, for about 4 minutes.)
- Cook the orzo in salty water (you can reuse the water from step 1) until al dente, then drain (use a collander, really) and reserve 60 ml of the pasta water.
- Melt the butter in a large sauté pan and let it brown to develop a nutty flavour.
- Add into the butter shrimp, salt and pepper to taste, cook for around 1 min, turn over and cook another 1 min on the other side, then remove on a plate.
- Pour the chicken stock and pasta water into the sauté pan to deglaze and when it starts to bubble, pour it into the drained orzo.
- Stir the orzo until creamy.
- Add the shrimp (and asparagus) into the orzo and mix until heated-through.
- Remove from heat and mix in parmesan (and parsley), and add salt and pepper if necessary.
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