Speedy Greek-Style Garlic-Butter Shrimp
with Artichokes & Cherry Tomatoes over Orzo
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
It takes no time to reach cruising speed with this Greek-inspired recipe. After about 10 minutes of cooking, gorgeous seafood pasta bowls make a soft landing on the supper table. Butter and garlic are two of shrimp’s best friends. They’re happy to be introduced to whole cherry tomatoes, marinated artichokes and green peas, with lots of lemon juice to go around. Serve these high-energy elements over warm niblets of orzo.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Lemon
- 150g Green peas
- 170ml Marinated artichokes (jar)
- 140g Orzo
- 11g Tapas Time spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
9 g
Sodium
2180 mg
Total Carb
76 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. Drain the artichokes and pat dry with paper towel; roughly chop.
Start the shrimp & vegetables
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and 2 tbsp butter (double for 4 portions). Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and tomatoes. Cook, 1 to 2 min. per side, until opaque and cooked through; season with ½ the spices.
Finish the shrimp & vegetables
To the pan of shrimp and tomatoes, add the peas, artichokes and lemon juice. Cook, stirring frequently, 1 to 2 min., until warmed through; season with the remaining spices.
Plate your dish
Divide the orzo between your bowls. Top with shrimp and vegetables. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
