- 1 pound orzo cook in boiling salted water and drained, 1/2 cup pasta water reserved
- 1/4 cup olive oil
- 2 cups small diced onion
- 4-6 cloves garlic minced
- 1 pound cooked salad shrimp
- 1 cup white wine
- 2 tablespoons water mixed with 2 tablespoons cornstarch to form slurry
- 1 pound frozen peas
- 2 tablespoons butter
- 1 bunch parsley chopped
- 1/2 cup grated parmesan cheese
- 1 tablespoon honey
- Juice of 1 lemon
- Salt and pepper to taste
In a medium-sized pot on medium-high heat add the olive oil. Throw in the onions and cook for 5-7 minutes or until softened. Next add the garlic and the shrimp and stir well, cooking for an additional 2 minutes. Pour in the white wine and bring to a simmer. While stirring, pour in the cornstarch-water slurry and thicken slightly. Next, add the reserved pasta water and the frozen peas. Toss in the cooked orzo pasta and the butter. Mix well and cook until the butter is melted. Then add the cheese, honey and lemon juice. Taste and adjust with salt and pepper if needed. Makes 4-6 servings.
