Orzo is one of the best replacements for risotto and easily makes a quick and easy meal seem like you spent more time on it. I love to grill the seafood to add some additional flavor, but no matter how you cook them this dish is a real winner.
Shrimp Orzo in Creamy Wine Sauce
(Adapted from What’s in the Pan?)
1 cup orzo
1 lb. shrimp peeled and deveined
2 teaspoon Italian seasoning (divided)
¼ teaspoon red pepper flakes
2 tablespoon butter divided
½ onion chopped
3 cloves garlic minced
⅓ cup white wine
½ cup heavy cream
¼ teaspoon sea salt
½ cup feta cheese crumbled
Parsley to garnish
In a large bowl pat the shrimps dry with a paper towel, and mix them with salt, 1 teaspoon Italian seasoning and crushed red pepper flakes.
Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through. (I grilled mine for additional flavor, but either way of cooking will work.)
Meanwhile, bring a large pot of water to a boil and cook orzo pasta according to the package instructions. Drain, rinse with cold water and set aside.
Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add onion and garlic and cook until translucent and fragrant.
Once the garlic is cooked, add wine and cook for a couple of minutes. Next add heavy cream and once the liquid is simmering, add cooked orzo, salt and 1 teaspoon of Italian seasoning.
Add crumbled feta cheese and mix with orzo.
Now add shrimp back into the skillet and reheat. Serve with chopped parsley.
