SHRIMP WITH TOMATOES AND BASIL RECIPES

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions — usually 8 to 10 minutes. When the orzo is cooked, reserve 1/3 cup of the pasta water (we use this to make the sauce) then drain the orzo.
• Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese. Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta, if it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a little salt if needed.
• Serve with extra basil, parmesan and fresh ground black pepper on top.

Steps:

• In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.