Udang Bawang Putih dan Tomat dengan Parmesan Orzo

Name: Udang Bawang Putih dan Tomat dengan Parmesan Orzo
Total time: 50 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 lb . cherry tomatoes; 1 -2 tablespoons olive oil; 1 lb . shrimp – I use jumbo shrimp, peeled and deveined, tails off; 2 tablespoons butter; 3 cloves garlic, sliced thinly; 1 teaspoon coarse kosher salt; 8 ounces uncooked orzo; 1/2 cup half and half; 1/4 cup grated Parmesan; 2 tablespoons butter; 1/2 teaspoon coarse kosher salt; lemon juice (optional)

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

⏱️ 50 menit 🔪 Persiapan: 10 menit 🔥 Masak: 40 menit 📊 Sedang 👁️ 17 dilihat

👨‍🍳 Mulai Masak

Udang Bawang Putih dan Tomat dengan Parmesan Orzo

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

2 porsi

1 lb . cherry tomatoes
1 -2 tablespoons olive oil
1 lb . shrimp – I use jumbo shrimp, peeled and deveined, tails off
2 tablespoons butter
3 cloves garlic, sliced thinly
1 teaspoon coarse kosher salt
8 ounces uncooked orzo
1/2 cup half and half
1/4 cup grated Parmesan
2 tablespoons butter
1/2 teaspoon coarse kosher salt
lemon juice (optional)

Langkah-langkah

Cook according to package directions. Drain, toss with a bit of oil, and set aside.
Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!