Will there ever be a limit to the different ways to prepare pasta? I think pasta has to be one of the most versatile foods out there. First, there are the different shapes. Spaghetti, penne, orzo and on and on. Then, there is the filling. Meat, cheese, veg. Then, there are the sauces. I could go on forever in that category. And finally, mix-ins. Different meats, different veggies, different herbs, different cheeses. The combinations and flavor profiles are endless. You see pasta in Chinese, Thai, Greek, Italian and many other cuisines. It think that I could eat pasta everyday for at least a month and each night it would be totally different. I am always thinking of ways to add my favorite foods to pasta.
In the past we have done pasta with a creamy tomato sauce and shrimp. We have done pasta with a tomato sauce and mixed veggies. But, I think this is the first time we have done a pasta with shrimp and mushrooms. And not even in a tomato sauce. Anything that has pasta, mushrooms, and shrimp is automatically one of my favorite meals ever. I love all three! Luckily for me, Cliff doesn’t like shrimp and Kelly doesn’t like mushrooms so this whole pound of pasta+ pound of mushrooms + pound of shrimp was all mine. Lucky, lucky Girl!
Here is what you’ll need
Toast the almonds
Skewer the shrimp
Saute the mushrooms with oil, garlic, and shallots
Add the wine then butter
Perfect blend of some of my favorite foods.
Orzo with a White Wine Mushroom Sauce and Grilled Shrimp
Ingredients
- 1 lb orzo
- 1/4 cup olive oil, divided
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 lb mixed mushrooms, sliced
- 2 cup white wine
- 1/2 stick butter
- 1 lb raw shrimp
- salt
- pepper
- 1/2 cup slivered almonds
Instructions
- Peel and clean the shrimp.
- Place the shrimp on skewers.
- Brush with olive oil.
- Sprinkle with salt and pepper.
- Pre heat the grill on medium high heat.
- Cook the orzo according to the instructions on the package.
- Heat a large saute pan over medium high heat.
- Add the almonds and cook for about 7 minutes, stirring often, until golden.
- Remove from pan and set aside.
- Add the remaining olive oil to the pan and continue heating over medium high heat.
- Add the oil and shallots and heat for about 3 minutes.
- Add the mushrooms and cook about 5 minutes or until the mushrooms get a little browned.
- Do not burn the garlic and shallots.
- Add the wine and and reduce by half.
- Once the wine has reduced stir in the butter and lower heat to low.
- Spoon the orzo from the pot into the wine/mushroom sauce.
- Cook for 2 minutes and remove from heat.
- Place the shrimp skewers on the grill and cook for about 2 minutes per side.
- Give the orzo a good stir and sprinkle with the toasted almonds.
- Add the grilled shrimp.
- Serve immediately.
