Creamy Shrimp Orzotto
with Butternut Squash & Wilted Leafy Greens
Cooking time
30 minutes
Servings
4
Calories
500 /serving
This streamlined supper is simple to prepare and it’s sure to secure you hero status. Made with little beads of rice-like orzo pasta, the dish has a delicate texture that is ribboned with wilted greens and studded with soft morsels of butternut squash. The shrimp go in last, so that they cook to plump pink perfection, bathing in naturally creamy flavours of Grana Padano and lemon.
We will send you:
- 450g Shrimp (BAP-certified)
- 240g Baby greens (baby spinach or kale)
- 400g Diced butternut squash
- 1 Onion (or shallot)
- 1 Lemon
- 280g Orzo
- 25g Grana Padano (contains rennet)
- 12g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Eggs, Milk, Sesame, Shrimp, Wheat
You will need:
Small pot (or kettle)
Large pot
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
6 g
Sodium
860 mg
Total Carb
70 g
Sugars
9 g
Protein
30 g
Fibre
6 g
Preparation
Mise en place
In a small pot (or kettle), bring 5 cups water to a boil. Halve, peel and small-dice the onion. Halve the lemon; juice ½ and quarter the remaining ½. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P.
Start the orzotto
In a large pot, heat a drizzle of oil and 2 tbsp butter on medium-high. Add the onion and sauté, 1 to 2 min., until translucent. Add the orzo, squash, remaining spices and S&P. Sauté, 2 to 3 min., until the orzo is toasted. Add the boiling water; bring to a boil. Reduce the heat to medium and cook, stirring occasionally, 12 min., until almost cooked through.
Continue the orzotto
To the pot of orzo, add the spinach, cheese and lemon juice; stir well. Reduce the heat to medium-low and cook, stirring constantly, 1 to 2 min., until the spinach has wilted and the orzo is al dente; season with S&P.
Cook the shrimp & finish the orzotto
To the pot of orzo, add the shrimp*. Cover and cook, 2 to 4 min., until opaque and cooked through. Off the heat, let sit, covered, for 2 min.
Plate your dish
Divide the orzotto between your plates. Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
