Tuscan-Spiced Shrimp and Orzo with Roasted Tomatoes and Crispy Breadcrumbs

Seafood pasta is one of your best bets when you’re in the mood for a meal that’s lighter but still perfectly satisfying. This dish is just that, featuring shrimp seasoned in our blend of Tuscan herbs and spices and folded into a heap of al dente orzo pasta. Tomato wedges are added on top, after being roasted in the oven to bring out their flavor and release their juices. Everything is finished with a sprinkle of breadcrumbs for a satisfying touch of crunch.

Ingredients

  • 2 unit Roma Tomato
  • 1 unit Lemon

  • 1 tablespoon Tuscan Heat Spice

  • 10 ounce Shrimp (ContainsShellfish)

  • 2 unit Scallions

  • ¼ cup Panko Breadcrumbs (ContainsWheat)

  • 6 ounce Orzo Pasta (ContainsWheat)

  • 1 unit Chicken Stock Concentrate

Not included in your delivery

  • 1 tablespoon Vegetable Oil

  • Salt
  • Pepper
  • 2 tablespoon Butter (ContainsMilk)

Instructions

  1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Quarter tomatoes lengthwise through stem ends. Trim and thinly slice scallions, keeping greens and whites separate. Zest lemon until you have 2 tsp zest, then cut into wedges.
  2. Put panko and 1 tsp Tuscan heat spice (we’ll use more later) in a large pan. Season with salt and pepper. Place pan over high heat. Toast panko, tossing frequently, until golden brown and crisp, 3-5 minutes. Remove from pan and transfer to a plate. Wipe out pan.
  3. Toss tomatoes with a drizzle of oil on a baking sheet. Season with salt, pepper, and 1 tsp Tuscan heat spice (save the rest for step 5). Roast in oven until softened, 15-20 minutes.
  4. Heat a drizzle of oil in pan used for panko over medium-high heat. Add orzo and toss until lightly toasted, 2-4 minutes. Add enough salted water to cover generously and bring to a boil. Let boil, stirring occasionally, until orzo is al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta cooking water, then drain orzo. Wipe out pan. Rinse shrimp and pat dry with a paper towel (you can do this while orzo cooks).
  5. Heat a drizzle of oil in pan used for panko over medium-high heat. Add orzo and toss until lightly toasted, 2-4 minutes. Add enough salted water to cover generously and bring to a boil. Let boil, stirring occasionally, until orzo is al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta cooking water, then drain orzo. Wipe out pan. Rinse shrimp and pat dry with a paper towel (you can do this while orzo cooks).
  6. Cook orzo mixture in pan, stirring, until liquids have reduced slightly, 1-2 minutes. (TIP: Add more pasta water if needed to loosen.) Stir in lemon zest. Season with salt and pepper. Divide between plates and top with tomatoes. Sprinkle with panko and scallion greens. Serve with any remaining lemon wedges on the side for squeezing over.

Source – hellofresh.com

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