Cook orzo according to package directions. Drain; reserve 1 cup pasta water. Set cooked pasta aside; keep warm.
This creamy pasta is similar to risotto but doesn't require lengthy stirring, making it perfect for a quick weeknight meal.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 200mg
- Sodium: 1330mg
- Total Carbohydrates: 67g
- Protein: 40g