- 16 ounces orzo
- 1 quart cherry tomatoes
- 2 ounces fresh basil divided
- 6 cloves of garlic divided
- 3 tablespoons extra virgin olive oil divided
- Salt and pepper to taste
- 4 anchovy filets from a tin, packed in oil
- Crushed red pepper to taste
- 1 pound peeled and deveined shrimp
- Juice and zest of half a lemon
Prepare the Tomatoes:
In a large bowl, combine the cherry tomatoes with half the garlic and 1 tablespoon extra virgin olive oil. Add all but the reserved basil leaves, tearing them in half before adding. Season with salt and pepper and toss to combine. Set aside.
Start the Sauce Base:
Heat the remaining 1 tablespoon of extra virgin olive oil in a wide pot over medium-high until hot. Add the anchovy filets and 1 teaspoon of the oil from the tin and cook, mashing them with a wooden spoon until they've 'melted'.
Add the garlic and the crushed red pepper to taste (a healthy shake) and cook until fragrant, about 45 seconds. Pour in the tomatoes and toss to combine. Cook for 5 minutes before adding the reserved pasta water along with ½ cup water (or stock or white wine). Cook for 5 more minutes until beginning to thicken slightly. If desired, add a pinch of sugar.
Finish the Orzo with Shrimp:
Calories: 678kcal | Carbohydrates: 95g | Protein: 41g | Fat: 14g | Sodium: 919mg | Fiber: 6g | Sugar: 9g | Vitamin C: 61mg