Shrimp, Orzo, Spinach in a Fresh Lemon Vinaigrette

SHRIMP, ORZO, SPINACH IN A FRESH LEMON VINAIGRETTE

I saw something similar to this recipe on a cooking show and thought to adapt it a bit to use my mint and fresh shrimp I just bought. It reminded me of a Greek rice and spinach recipe I make which uses dill but in this I use mint. 

Below will serve 4-6 persons and I cut in half to serve the two of use.

Orzo is a great pasta which is found often used in the Mediterranean cuisine. Mixing in fish and greens makes for a beautiful looking dish. Adding a light vinaigrette brightens the taste immensely.

Kosher salt

1 pound orzo pasta

¼ cup extra-virgin olive oil

1 large shallot, chopped

1 large clove garlic

1 pound large shrimp, peeled and deveined

1 teaspoon kosher salt

1/2  cup water of the pasta water (after it cooks)

5 cups (6 ounces) spinach

2 tablespoon chopped mint

 Cook the pasta about 6-8 minutes until al dente. Drain and reserve ½ cup water

Make the vinaigrette and set aside .  (below)

Saute in a large pan the shrimp, shallots and garlic in the oil. The shallots give a

mild onion taste not to over-power the shrimp.

 

It takes only a few minutes to cook the shrimp on each side.  Remove the shrimp and add the water and the spinach (turning the heat to high) until wilted.

Add the cooked pasta, cooked shrimp, mint and vinaigrette to the skillet. Stir well.

Vinaigrette:

1/3 cup extra-virgin olive oil,  Zest of 2 large lemons,  1/2 cup fresh lemon juice (from 2 large lemons), 1/2 teaspoon kosher salt,  1/2 teaspoon freshly ground black pepper

TIPS:

·        I would replace the spinach with Arugula but don’t put in the mint

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!