Skillet Shrimp and Orzo

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Here’s what I did with the rest of Captain Rob’s bargain shrimp! This recipe was just as easy as the shrimp tacos and is another great find from Martha Stewart’s Everyday Food Magazine. It’s very similar to a paella, but of course so much easier to make since it uses orzo pasta instead of rice. Paul and I were just recently remembering a time that we tried to make paella in my parent’s kitchen years ago…it was going very well until I discovered that half of the rice was black and stuck to the bottom of the pot. I’m still not sure if that pot survived the massacre. I’m also not sure if I have attempted to make real rice since that experience. I’m so much more of a pasta fan than a rice fan anyhow!

This sauce is pretty similar to the roasted tomato and capicola recipe that I have already posted about. In this case though, you let the tomatoes cook on the stove with spices and herbs and then let the orzo soak it up in the oven. Who doesn’t love a one skillet meal??

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Cookbook Challenge – Roasted Tomato + Capicola Pasta

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I am loving this challenge so far. Eventually I will move on to the cookbooks that I originally intended to utilize for this challenge, but for now I am totally hooked on my Everyday Food magazines. It still counts, okay? I don’t make pasta dishes like this very often. Usually when I crave pasta it’s the creamy, saucy, comfort type. This fresh, simple pasta recipe is so awesome though and still just as satisfying. Plus it’s just so pretty (I got a little picture happy)! The magazine recipe called for pancetta and penne. I had some other kind of tubular pasta that I am blanking on at the moment…and I bought capicola in a pack with prosciutto for another dish that I will be sharing soon. I think it worked out great! Bacon would also be good, of course. Oh, and I also added some garlic to the roasting pan just cuz.

It’s pretty hard to mess this up, I think. You basically throw some tomatoes, onions, meat, and oil into the oven and then stir it into the pasta with some herbs. On the table in 30 minutes. Here’s a link to the full recipe. It’s kind of like magic the way this sauce forms so quick right out of the oven. As you stir everything into the pasta the meat crumbles apart while the pasta water and bursted tomatoes combine and coat the noodles. Super flavorful and the red pepper flakes make it a little spicy too. It’s pretty good cold too, so it could be a nice picnic pasta! And by the way, the recipe is dairy free aka no cheese…but I don’t see how a little parmesan cheese would hurt?

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