75: Orzo / Shrimp & Bacon / Roasted Tomoatoes & Broccoli / Pecorino Romano

I opened the refrigerator, and this recipe is what I created. I make a shrimp stock on the fly to serve as the sauce. This dinner comes out light and flavorful. The bacon adds a rich, crisp flavor, while the tomatoes add acidity and broccoli another layer of crunch and complexity, made complete with a little pecorino romano to round out the dish.

Ingredients and Directions:

1 cup (uncooked) orzo

1 pound medium shrimp, peeled and deveined

1/2 cup shallots, minced

1 garlic clove, minced

12 cherry tomatoes, halved

Handful of broccoli florets, chopped

Pecorino romano, grated

Fresh basil , chopped

Olive oil

Salt + pepper

Cook the pasta according to package directions, without salt or olive oil. There will be plenty in the rest of the cooking.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp with salt and pepper and cook for a few minutes. There should be a thin layer of water from the shrimp counteracting the oil. This is your shrimp stock. Saute shrimp for about 4-5 minutes. Strain shrimp into a bowl, reserving the shrimp stock.

Add olive oil to the same pan. Add onion, garlic, and salt and pepper; cook 2 minutes, stirring frequently, so the mixture doesn’t burn in the pan. Add tomatoes and broccoli now, and sauté for about 3-4 minutes.

Now stir in the orzo, shrimp, and basil until heated through, 1-2 minutes. Serve immediately, and use additional salt and pepper if necessary.

Enjoy!!