Summer Shrimp & Orzo

Recipe Directions

1. Fill a 4-6 quart saucepot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water has come up to a boil, add the orzo (a) to the pot. Cook for 8 minutes, stirring often with a wooden spoon (or the orzo will stick to the pot).
2. While the orzo is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the asparagus, snow peas, leeks and green beans (b) to the pan. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally with a wooden spoon. (Remember to stir the orzo too).
3. While the vegetables are cooking, cut open the package of shrimp (c) and place on a plate. Pour 1/2 of the pesto with cream and parmesan (d) over the shrimp. Use tongs or your hands to toss the shrimp in the pesto until evenly coated. Season the shrimp with a light pinch of salt and pepper.
4. When the vegetables have finished cooking, spoon into a mixing bowl.
5. When the orzo has finished cooking, taste to make sure it is cooked to your preferred consistency. Use a strainer to drain the water from the orzo, then add the orzo to the bowl with the vegetables and gently mix. Cover the bowl with foil to keep warm.
6. Put the pan you were using for the vegetables back over medium-high heat and warm up for 1 minute. If the pan looks dry, add more oil. Place the shrimp in the pan and cook for 90 seconds, then turn over using tongs and cook the other side for 90 seconds. (If you are preparing 4+ servings, add 30 seconds to each side). The shrimp is finished when they are white and slightly curled. Remove the pan from the heat but keep the shrimp in the pan while you finish the dish.;Add the arugula (e) to the bowl of orzo and vegetables. Season with a pinch of salt and pepper. Gently stir with a wooden spoon to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
7. Spoon the orzo and vegetables in the middle of your serving plates. Serve the shrimp on top. Spoon the lemon herb ricotta (f) on top of the shrimp. Drizzle the remaining pesto over everything.