|250 ml||vegetable stock|
|6||shrimp (peeled and deveined)|
|vegetable oil for frying|
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.
Preheat oven to 170°C/350°F. Mince garlic. Roughly chop parsley.
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.
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.
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.