Flavoring Orzo Italian Shrimp is oily in a gentle and creamy Cheese cheese sauce filled with seasoner, sun preserved tomatoes, individual bella mushrooms, onion and vegetable! This has rattling majuscule sapidity and the eld of it (different than preparation the orzo) is finished in one pan.
This has real majuscule savor and the majority of it (another than cookery the orzo) is finished in one pan. It is leisurely and fast, ready in fair 20 transactions yet it’s lovely enough strike a prescient eye.
- 1 tablespoon butter or margarine
- 3 cloves garlic minced (I use garlic in a jar)
- 1/2 pound shrimp (I use peeled, deveined, tails off)
- 1/2 small yellow onion diced
- 1/2 cup orzo pasta uncooked
- 3 baby bella mushrooms sliced
- 2 1/2 ounce jarred sun dried tomato strips in oil drained
- 1 cup milk whole
- Salt and pepper to taste
- 1/2 tablespoon dried parsley
- 1 1/2 cups baby spinach leaves
- 1/3 cup fresh grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Bring a pot of water to a boil and cook the orzo per package instructions, about 8 or 9 minutes. Drain the orzo and set aside.
- While the orzo is cooking, heat a large skillet over medium heat. Melt the butter and add in the garlic and shrimp and fry two minutes on each side, until cooked through and pink. Transfer the shrimp to a bowl and set aside.
- Add the onion and mushrooms to the butter remaining in the skillet. Allow them to cook for a couple of minutes.
- Add the sun dried tomatoes and fry for 1-2 minutes.
- Reduce heat to medium low heat and add the milk bringing it to a gentle simmer, stirring occasionally. Add salt and pepper to your taste.
- Add in the spinach leaves and the Parmesan cheese. Allow the sauce to simmer for about a minute until cheese melts.
- Sprinkle the herbs and parsley over the mix and stir through.
- Add the shrimp and cooked orzo into the pan. Serve and Enjoy.