Difficulty: Easy
Time: 30 min. preparation time, 5 min. baking time
Nutrition: Calories ca 263 / Protein 10g / Carbohydr. 25g / Fat 14g
Ingredients (2 servings)
| 2 cloves | garlic |
| 10 g | parsley |
| 100 g | orzo |
| 250 ml | vegetable stock |
| 6 | shrimp (peeled and deveined) |
| 1 | lemon (zest) |
| 30 g | Parmesan |
| 1 tbsp | vegetable oil |
| salt | |
| pepper |
Utensils
frying pan, tongs, oven, fine grater, cooking spoon, cutting board, knife
Wine Tip
Greco di Tufo
This dry white wine from Campania has a body that is sturdy enough to stand up to the robust flavor of the pasta, yet is refreshing and has a citrusy bouquet.
Step 1
Preheat oven to 170°C/350°F. Mince garlic. Roughly chop parsley.
oven, cutting board, knife
2 cloves garlic / 10 g parsley
Step 2
In a frying pan, sauté garlic and orzo in some vegetable oil over medium heat for approx. 3 – 5 min. Season with salt and pepper.
frying pan, cooking spoon
100 g orzo / vegetable oil for frying / salt / pepper
Step 3
Deglaze pan with some of the stock and simmer until liquid is absorbed. Now, incrementally add rest of stock to pan and sauté for approx. 10 – 15 min. until al dente.
250 ml vegetable stock
Step 4
Add shrimp to pan and season with salt and pepper. Cover pan with a lid and place in the oven for approx. 5 min. at 170°C/350°F.
tongs, oven
6 shrimp / salt / pepper
Step 5
Garnish with parsley, lemon zest, and Parmesan. Enjoy!
fine grater
1 lemon / 30 g Parmesan
Dining and Cooking