This shrimp bonanza has twinges of Greece all over it. (Greece the country, not the movie.) Soft, exquisite orzo combines with a wine-spinach sauce and Greek seasoning, making the dream bed for the shrimp. Ah, the shrimp; cooked in a bath of wine and garlic, they keep the Greek themes of the meal while providing their own sublime addition to what was already perfect. Twinges of Greece? This meal is the one that you want. Ooh, ooh, ooh!
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop spinach.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat shrimp dry, and season with ¼ tsp. pepper.
Start the Orzo
Once water is boiling, add orzo and cook until tender, 8-10 minutes.
Reserve ¼ cup orzo cooking water. Drain orzo in a wire-mesh strainer and set aside.
While orzo cooks, cook shrimp.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add shrimp and cook undisturbed until seared, 2-3 minutes on one side.
Stir in butter and half the garlic (reserve remaining for spinach). Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Remove shrimp and garlic from pan, scraping up any cooked bits from bottom of pan.
Reserve pan, no need to wipe clean.
Finish the Orzo
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add remaining garlic and cook until aromatic, 30 seconds.
Add white cooking wine and cook until evaporated, 15-30 seconds.
Add spinach and a pinch of salt and stir occasionally until wilted, 1-2 minutes.
Add orzo, reserved orzo cooking water, half the Parmesan (reserve remaining for garnish), and seasoning blend. Stir until combined. Remove from burner, then stir in 1 Tbsp. lemon juice.
Finish the Dish
Plate dish as pictured on front of card, topping orzo with shrimp and garnishing with reserved Parmesan. Squeeze lemon wedge over to taste. Bon appétit!
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