Garlic Shrimp and Tomatoes with Parmesan Orzo
Ingredients
Garlic Shrimp and Tomatoes
- 1 lb. cherry tomatoes
- 1–2 tablespoons olive oil
- 1 lb. shrimp
- 2 tablespoons butter
- 3 cloves garlic
- 1 teaspoon coarse kosher salt
Creamy Orzo
- 8 ounces uncooked orzo
- 1/2 cup half and half
- 1/4 cup grated Parmesan
- 2 tablespoons butter
- 1/2 teaspoon coarse kosher salt
- lemon juice
Instructions
- 1
Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
- 2
Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
- 3
Smash the Tomatoes: Once they're soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
5 min - 4
Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
2 min - 5
Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
- 6
Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
- 7
Pile it up: Serve immediately so the orzo doesn't get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!
