So we all know spicy vodka pasta is amazing with rigatoni and penne. But, with orzo, I feel like this recipe holds up much better in the fridge, and makes the addition of spinach, and other extras a much better experience (in my opinion). You easily add any protein of choice to this dish, or keep it vegetarian. With shrimp, this meal is a perfect choice for your ovulatory phase.
Ingredients:
Makes ~4 servings
- 2 c orzo
- 4 c broth
- 5 oz tomato paste
- 4 cloves garlic
- 2 shallots or 1/4 onion
- 1/3 c cashew milk
- 1 tbsp Calabrian chili sauce
- ~16 shrimp or protein of choice
- 1 large handful spinach
- salt
- pepper
- olive oil
Directions:
- Mince garlic and chop or thinly slice shallot.
- Heat a drizzle of olive oil in a large sauté pan over medium heat. Once hot, add the shrimp (or protein of choice), season with salt and pepper to taste, and sauté until cooked. For shrimp, it'll be about 1-2 minutes per side. Remove the shrimp from the pan once done.
- Add a little more olive oil, then sauté the shallot for a minute. Add the garlic in, sauté for another minute, then add the tomato paste. After a couple minutes, add 1 shot of vodka if you need to deglaze (you make skip this step or use a splash of broth instead).
- Add the orzo, broth, and Calabrian chili sauce. Let simmer until the orzo is al dente, mine took about 20 minutes. Give everything a stir every so often to prevent the orzo from sticking to the pan.
- Once the orzo is cooked, turn the heat down to low, and add the cashew milk and salt to taste.
- Turn the heat off and add the spinach and shrimp to the pan. Serve with a little pesto, fresh basil, or parmesan if desired.
Super easy! This recipe is great for your ovulatory phase for the anti inflammatory effects of tomato and spinach. The bit of spice actually acts like a cooling effect on the body, which is perfect for our inner summer. Enjoy!!