Lemon Herb Chimichurri Shrimp with Harissa Orzo

How to Make Lemon Herb Chimichurri Shrimp with Harissa Orzo

Total time: 30 min · Yields 4 servings

1. 1

   Toast the Orzo

   Melt butter in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the dry orzo and toast for 2 minutes, stirring frequently until the pasta smells nutty and turns golden.

2. 2

   Infuse with Harissa

   Add the harissa paste to the center of the skillet. Stir it into the toasted orzo for 1 minute to bloom the spices and distribute the heat evenly.

3. 3

   Simmer the Pasta

   Pour in the stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 8 to 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.

4. 4

   Sear the Shrimp

   While the orzo finishes, heat a separate non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Sear for 2 minutes per side until pink, opaque, and slightly charred at the edges.

5. 5

   Combine and Wilt

   Once the orzo has absorbed most of the liquid and is tender, stir in the baby spinach. The residual heat will wilt the greens in about 30 seconds.

6. 6

   Assemble and Garnish

   Nestle the seared shrimp on top of the harissa orzo. Drizzle the remaining fresh chimichurri over the entire dish right before serving.