You may also like
Categories:
orzo pasta corn olive oil garlic shrimp chicken broth cornstarch water salt black pepper green onions lime juice
Viewed: 50 - Published at: 3 years agoIngredients
- 8 ounces orzo pasta
- 1 ear of corn, shucked & Kernels removed
- 3 tablespoons olive oil
- 6 garlic cloves, smashed
- 1 12 lbs large shrimp, peeled and deveined
- 13 cup low sodium chicken broth
- 34 teaspoon cornstarch
- 1 12 teaspoons water
- 34 teaspoon sea salt
- 34 teaspoon black pepper
- 3 green onions, thinly sliced
- 1 tablespoon fresh lime juice
Method
- Cook Orzo according to Package directions.
- Use a small sharp knife to cut the kernels off corn.
- Set Kernels aside.
- In a large skillet, over medium high heat, heat Olive Oil.
- Add Garlic and cook for 30 seconds (careful not to burn).
- Add Shrimp and cook for 2 minutes, stirring occasionally.
- Add Corn and cook until Shrimp are cooked through, another 2 minutes or so.
- Add cornstarch to water and stir.
- Add broth, cornstarch & water mixture, salt & Pepper to Shrimp.
- Stirring until the liquid comes to a boil and sauce thickens.
- Remove skillet from heat and stir in green onions and lime juice.
- Drain Orzo, Transfer to serving bowl and top with Shrimp mixture.
- Serve Immediately.
