One-Pan Orzo with Seared Shrimp, Tomatoes and Spinach

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.