Sautéed Shrimp & Green Beans with Globe Tomatoes, Spinach, & Orzo Pasta

Sautéed Shrimp & Green Beans

with Globe Tomatoes, Spinach, & Orzo Pasta

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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If you ask us, buttery orzo with summer vegetables is one of the season’s most delicious comfort foods. Tonight, we’re serving orzo and spinach under sautéed shrimp and blanched green beans, both coated in a rich tomato sauce. The sauce, which comes together in just a few minutes, lends some of its brightness to the pasta underneath, bringing all of the dish’s satisfying flavors together.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Quarter the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the parsley leaves and stems.

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Fill a large bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Cook the pasta:
3 Cook the pasta:

Add the pasta to the same pot of boiling water and cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the shrimp:
4 Start the shrimp:

While the pasta cooks, rinse the shrimp and pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp and garlic in a single layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned.

Make the sauce & finish the shrimp:
5 Make the sauce & finish the shrimp:

Add the vinegar and seasoned tomatoes to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes begin to release their liquid. Add the shocked green beans, crème fraîche, and half the butter. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has thickened and the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

Add the spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer the finished pasta to a serving dish; top with the finished shrimp and sauce. Garnish with the parsley. Enjoy!

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1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Quarter the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the parsley leaves and stems.

2 Blanch & shock the green beans:

Fill a large bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

3 Cook the pasta:

Add the pasta to the same pot of boiling water and cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Start the shrimp:

While the pasta cooks, rinse the shrimp and pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp and garlic in a single layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned.

Start the shrimp:
Make the sauce & finish the shrimp:
5 Make the sauce & finish the shrimp:

Add the vinegar and seasoned tomatoes to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes begin to release their liquid. Add the shocked green beans, crème fraîche, and half the butter. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has thickened and the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

6 Finish the pasta & serve your dish:

Add the spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer the finished pasta to a serving dish; top with the finished shrimp and sauce. Garnish with the parsley. Enjoy!

Finish the pasta & serve your dish: