Before You Cook

All cook times are approximate based on testing.

• If using any fresh produce, thoroughly rinse and pat dry
• Bring 8 cups water and 2 tsp. salt to a boil in a medium pot
• Ingredient(s) used more than once: red pepper flakes

1. Start the Orzo

• Once water is boiling, add orzo and cook until al dente, 12-14 minutes.
• Remove from burner. Reserve ½ cup orzo cooking water. Drain in a wire-mesh strainer and return to pot.
• While orzo boils, continue recipe.

2. Prepare the Ingredients

• Core tomatoes and cut into 1⁄4” dice.
• Coarsely chop spinach.
• Pat shrimp dry and season all over with a pinch of salt.

3. Finish the Orzo

• Place pot with orzo over medium-low heat. Add spinach to hot pot and stir until wilted, 1-2 minutes.
• Stir in crème fraiche, Parmesan, garlic salt, and a pinch of pepper until combined.
• Remove from burner. Cover and set aside.

4. Cook the Shrimp

• Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

5. Make Sauce and Finish Dish

• Add tomatoes, half the orzo cooking water, and a pinch of red pepper flakes (to taste; reserve remaining for garnish) to hot pan. Cover and bring to a simmer.
• Once simmering, stir occasionally until tomatoes are tender and have released their juices, 2-3 minutes.
• If too thick, add remaining orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.
• Remove from burner and stir in butter (to taste).
• Plate dish as pictured on front of card, topping orzo with shrimp and sauce. Garnish with feta and remaining red pepper flakes (to taste). Bon Appétit!