Orzo With Spinach Shrimp And Scallops Recipe 4

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
• Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
• Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
• Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Steps:

• Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
• Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
• In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
• Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
• Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
• Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
• Enjoy!

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Steps:

• Melt butter in a large skillet.
• Add garlic and sauté for 2 minutes.
• Add orzo and sauté for 3 minutes, stirring occasionally.
• Add chicken broth and water, bring to a boil.
• Once at a boil reduce heat to a simmer uncovered.
• Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach.
• Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir.
• Let this simmer for another 5 minutes then add the spinach and stir.
• Cook until the liquid is fully absorbed (about another 15 minutes).
• In a separate pan sauté the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked.
• Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
• Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
• Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
• Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Steps:

• Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid. (You should have about 1 1/2 cups spinach.) Set aside. Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and scallops, cover and let sit off the heat until the seafood is opaque in the center, about 8 minutes. With a slotted spoon, transfer the seafood to a bowl and cover to keep warm. Return the water to a boil and stir in the orzo with 1 teaspoon of salt, if desired. Boil uncovered until tender, 8 to 10 minutes. Drain. Cover and set aside if not yet ready to use. Meanwhile, heat a large saucepan over medium heat. Add the pine nuts and cook, stirring often, until golden, about 6 minutes. Pour from the pan and set aside. Heat the oil in the pan, add the garlic and cook until tender, about 1 minute. Add the spinach and orzo and stir until heated through. Stir in the seafood, pine nuts and cheese. Season to taste with salt and pepper and serve. This recipe yields 6 servings.

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Steps:

• Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
• Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
• Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
• Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
• Add salt, pepper, or more of the Bahama Mama seasoning to taste.