Instructions
Follow the steps and taste along the way.
Prepare the shrimp and vegetables
Pat the shrimp dry with a paper towel and toss with 2 g salt and 0.3 g black pepper. Finely chop the onion, mince the garlic and halve the tomatoes. Zest the lemon and squeeze out 20 ml juice.
Sear the shrimp briefly over high heat
Heat a wide, deep pan over medium-high heat and add 8 g olive oil. Arrange the shrimp in a single layer and sear for about 1 minute per side, until their surfaces turn pink. Transfer them to a plate; they do not need to be fully cooked through yet.
Cook the base until tender
Add the remaining 12 g olive oil and the onion to the same pan. Cook for 4 minutes, stirring occasionally, until softened and slightly translucent. Add the garlic and smoked paprika and stir for 30 seconds, then add the tomatoes and cook for another 2 minutes, until they begin to soften.
Cook the orzo in the broth
Add the orzo and stir to coat it in the oil and tomato juices. Pour in 650 ml vegetable broth and add the remaining 2 g salt and 0.7 g black pepper. Bring to a gentle boil, reduce the heat and simmer uncovered for 10 to 12 minutes. Stir every 2 minutes; the pasta should be tender but still firm to the bite.
Finish with spinach and lemon
Stir in the baby spinach and cook for about 1 minute, until wilted. Return the shrimp and any juices to the pan, and add the lemon zest and 20 ml lemon juice. Cook for another 2 to 3 minutes, until the shrimp are opaque all the way through and heated through; if the orzo thickens too soon, stir in 30 ml hot water. Remove from the heat and stir in the chopped parsley.
