What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it's one of those meals that really shines when it's made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan - a knob of dairy-free cream cheese would be good! Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Ingredients

Units Scale

Garlic Shrimp and Tomatoes:

1 lb. cherry tomatoes
1–2 tablespoons olive oil
1 lb. shrimp – I use jumbo shrimp, peeled and deveined, tails off
2 tablespoons butter
3 cloves garlic, sliced thinly
1 teaspoon coarse kosher salt

Creamy Orzo:

8 ounces uncooked orzo
1/2 cup half and half
1/4 cup grated Parmesan
2 tablespoons butter
1/2 teaspoon coarse kosher salt
lemon juice (optional)

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Instructions

Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Saute
Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes