Orzo with Bacon and Shrimp
By: Co+op
Recipe Information
Total Time: 30 minutes
Servings: 6
This is a savory dish, packed with textures and colors. It’s creamy and rich tasting like risotto, but without all the stirring! It’s a full meal, with plenty of shrimp and crispy bacon to add protein to the pasta.
Ingredients
- 3 slices bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 2 pounds raw shrimp, peeled and deveined
- 1 cup frozen peas
- 1/2 cup fresh parsley, chopped
Preparation
- Line a plate with a paper towel and reserve. Place a soup pot or Dutch oven over medium heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to the prepared plate and reserve.
- Add the onion to the bacon fat in the pan. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the stock, salt, pepper and paprika and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. The orzo will be barely al dente.
- Stir the shrimp and peas into the pot. Cover and cook over low heat for 5 minutes, until the shrimp are pink and cooked through and the pasta is surrounded by a thick, creamy broth.
- Serve sprinkled with bacon and parsley.
Serving Suggestion
Serve with a fresh green salad or sauteed spinach.
Nutritional Information
420 calories, 6 g. fat, 200 mg. cholesterol, 1340 mg. sodium, 55 g. carbohydrate, 4 g. fiber, 34 g. protein