This dish takes advantage of seasonal produce - asparagus and mushrooms. And, shrimp are in season! This recipe celebrates all of these seasonal ingredients. It's a quick, easy and most importantly delicious meal. Here's the recipe.
Cook time: 30 minutes
Serves: 4
Ingredients
1 1/2 cups orzo
1 cup portabella mushrooms, washed and sliced
1 bunch of asparagus
1 pound large (20/25 per pound) shrimp
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pesto
2 Tablespoons olive oil
For the pesto:
1/3 cup pine nuts, toasted
2 cups basil
2 Tablespoons freshly squeezed lemon juice (the juice of 1 lemon)
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
Tools
Pairing knife for deveining shrimp
Measuring cups
Measuring spoons
Cutting board
Skillet
Medium-sized saucepan
Food processor
Instructions
In a dry pan, toast pine nuts for 5-7 minutes until fragrant and light brown.
To make the pesto, add basil, toasted pine nuts, lemon juice, garlic clove, salt, peeper and olive oil to a food processor. Pulse to combine. Set aside.
Heat oven to 400*F. On a baking sheet, toss asparagus with 1 Tablespoon olive oil. Roast for 15-20 minutes or until fork tender.
In a medium-sized sauce pan add 4 cups water and 1/4 teaspoon salt. Bring to a boil. Add orzo and cook according to package directions. Drain orzo, and set aside.
In a large skillet, add 1 Tablespoon olive oil, and heat over medium heat. Add mushrooms and sauté until tender. Add shrimp. Cook 2-3 minutes per side until opaque and firm. Internal temperature should read 145* F. Set shrimp aside.
In a large mixing bowl, add orzo, pesto, shrimp, mushrooms and asparagus. Toss to combine. Plate and enjoy!
If you liked this post, you might enjoy:
No comments:
Post a Comment