Spicy Orzo with Shrimp and Peas

  • 1 tablespoon cooking fat (I used olive oil)
  • 1 pound large shrimp, peeled
  • 1 cup uncooked orzo pasta
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 T. chopped chipotle pepper in adobo sauce
  • 2 ¼ cups stock (vegetable, seafood, or chicken is best)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup frozen peas

Heat the cooking fat of your choice in a large nonstick skillet over medium-high heat. Sear the shrimp 2-3 minutes on each side. Remove shrimp and set aside.

Add the butter to the skillet. Add the orzo and toast until lightly brown, about 3-4 minutes.

Add the garlic and chipotle pepper. Cook for 2-3 more minutes or until the garlic is fragrant.

Add the stock and salt and pepper. Reduce the heat to low and simmer for about 15 minutes until all of the reserved stock is gone and the orzo is light and fluffy.

Add the peas and return the shrimp to the skillet. Cook for an additional 5 minutes or until the peas and shrimp are warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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