Tuscan-Spiced Shrimp and Orzo

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• lemon
  1 piece
• orzo pasta
  1 c
• panko breadcrumbs
  ¼ cup
• roma tomatoes
  2 pieces
• scallions
  2 pieces
• shrimp
  12 oz
• tuscan heat spice
  2 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust oven rack to the upper position and preheat oven to 425 degrees. Quarter the roma tomatoes lengthwise through the stem ends. Trim and thinly slice the scallions , keeping the greens and whites separate. Zest the lemon until you have 2 tsp zest, then cut into wedges.

   roma tomatoes: 2 pieces, scallions: 2 pieces, lemon: 1 piece
2. 

   2

   Put the panko breadcrumbs and 1 tsp of the tuscan heat spice in a large pan . Season with salt and pepper. Place over high heat. Toast the breadcrumbs, tossing frequently, until golden brown and crisp ⏱️ 4 minutes . Remove from the pan and transfer to a plate. Wipe out the pan.

   panko breadcrumbs: ¼ cup, tuscan heat spice: 2 tsp
3. 

   3

   Toss the tomatoes with a drizzle of vegetable oil on a baking sheet . Season with salt, pepper, and 1 tsp of the remaining tuscan heat spice. Roast in the oven until softened ⏱️ 15 minutes .

   vegetable oil: 2 tbsp
4. 

   4

   Heat a drizzle of the remaining vegetable oil in the same pan over medium-high heat. Add the orzo pasta and toss until lightly toasted ⏱️ 3 minutes . Add enough salted water to cover generously and bring to a boil. Let boil, stirring occasionally, until the orzo is al dente ⏱️ 10 minutes . Scoop out and reserve 1 cup of pasta cooking water, then drain the orzo. Wipe out the pan. Rinse the shrimp and pat dry with a paper towel.

   orzo pasta: 1 c, shrimp: 12 oz
5. 

   5

   Heat a drizzle of oil and 1 tbsp of the butter in the same pan over medium-high heat. Season the shrimp with salt, pepper, and the remaining tuscan heat spice. Add to the pan along with the scallion whites. Cook, tossing occasionally, until the shrimp are pink and firm and the scallions have softened ⏱️ 3 minutes . Stir in the orzo, ½ cup reserved pasta cooking water, the chicken stock concentrate , remaining butter, and a squeeze or two of lemon juice to taste.

   butter: 2 tbsp, chicken stock concentrate: 1 unit
6. 

   6

   Cook the orzo mixture in the pan, stirring, until the liquids have reduced slightly ⏱️ 1 minutes . Add more pasta water if needed to loosen. Stir in the lemon zest. Season with salt and pepper. Divide between plates and top with the roasted tomatoes. Sprinkle with the toasted breadcrumbs and scallion greens. Serve with any remaining lemon wedges on the side for squeezing over.