Cook orzo according to package directions. Drain; reserve 1 cup pasta water. Set cooked pasta aside; keep warm.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This creamy pasta is similar to risotto but doesn't require lengthy stirring, making it perfect for a quick weeknight meal.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) pkg. Hy-Vee orzo | ||
| 1 (12-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (41 to 50 ct.), thawed, peeled and tails-off | ||
| ¼ tsp. coarsely ground Hy-Vee salt, plus additional to taste | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper, plus additional to taste | ||
| 3 (½-oz. each) disks Hy-Vee Meat Department garlic-and-herb gourmet steak butter, divided | ||
| 1 (6-oz.) pkg. Hy-Vee finely shredded Parmesan cheese, divided | ||
| ¾ c. Hy-Vee heavy whipping cream | ||
| 2 c. loosely packed fresh spinach | ||
| Italian parsley, for garnish |
Things To Grab
- Large pot
- Large nonstick skillet
- Serving dish
Directions
Meanwhile, pat shrimp dry with paper towels. Season shrimp with 1/4 teaspoon each salt and black pepper. Melt 1 disk garlic-and-herb butter in a large nonstick skillet over medium-high heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145 degrees.
Add cooked orzo, 1 cup Parmesan cheese, whipping cream, 1/2 cup reserved pasta water and remaining 2 disks of butter. Cook over medium heat for 1 to 2 minutes, or until butter and cheese are melted. Stir in remaining 1/2 cup reserved pasta water and spinach. Cook and stir for 1 to 2 minutes or until spinach begins to wilt.
To serve, transfer orzo mixture to a serving dish. Top with remaining Parmesan cheese. Garnish with parsley, if desired. Serve immediately. Season to taste with additional salt and black pepper.
Nutrition facts
Servings
760 Calories per serving
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 200mg
- Sodium: 1330mg
- Total Carbohydrates: 67g
- Protein: 40g
Daily Values
0%
Iron 20%
0%
Calcium 50%
0%
Vitamin D 6%
0%
Potassium 8%