One-pot pasta with orzo and shrimp
Difficulty
Easy 👌30
min.
Preparation
5
min.
Baking
0
min.
Resting
Ingredients
| 2 cloves | garlic |
| 10 g | parsley |
| 100 g | orzo |
| 250 ml | vegetable stock |
| 6 | shrimp (peeled and deveined) |
| 1 | lemon (zest) |
| 30 g | Parmesan |
| salt | |
| pepper | |
| vegetable oil for frying |
Metric
Imperial
Utensils
- frying pan
- tongs
- oven
- fine grater
- cooking spoon
- cutting board
- knife
Enjoy with
Greco di Tufo
This dry white wine from Campania has a body that is sturdy enough to stand up to the robust flavor of the pasta, yet is refreshing and has a citrusy bouquet.
Nutrition per serving
Cal
263
263
Protein
10g
10g
Fat
14g
14g
Carb
25g
25g
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Step 1/5
- 2 cloves garlic
- 10 g parsley
- oven
- cutting board
- knife
Preheat oven to 170°C/350°F. Mince garlic. Roughly chop parsley.
Step 2/5
- 100 g orzo
- salt
- pepper
- vegetable oil for frying
- frying pan
- cooking spoon
In a frying pan, sauté garlic and orzo in some vegetable oil over medium heat for approx. 3 – 5 min. Season with salt and pepper.
Step 3/5
- 250 ml vegetable stock
Deglaze pan with some of the stock and simmer until liquid is absorbed. Now, incrementally add rest of stock to pan and sauté for approx. 10 – 15 min. until al dente.
Step 4/5
- 6 shrimp
- salt
- pepper
- tongs
- oven
Add shrimp to pan and season with salt and pepper. Cover pan with a lid and place in the oven for approx. 5 min. at 170°C/350°F.
in Berlin