IN THE KIT
1 ozfresh thyme
1 ozcajun seasoning
1 ozgarlic butter
1⁄2 pcsred bell pepper
1 ozgarlic/onion blend
2 ozveggie stock
3 ozparm cheese
Salt & pepper
Kitchen Items Needed
Medium pot with water
Bring water to boil;
Remove tails from shrimp if necessary, pat dry & place in a bowl;
Remove leaves from stems & roughly chop basil;
Remove leaves from stems & roughly chop thyme;
Core & thinly slice bell peppers;
Zest & juice lemon in small bowl.
Cook the orzo to al dente, about 8-10 minutes. Drain & add it right back to the hot pot. Add a drizzle of olive oil, ½ basil, lemon zest, lemon juice, salt & pepper. Mix, set aside.
Toss shrimp with ½ cajun spice & a drizzle of olive oil. Heat another drizzle of oil a large skillet set over medium-high heat. Add the shrimp & cook on both sides until seared, about 2-3 minutes per side. Add garlic butter, then remove the shrimp from the pan onto a plate.
To the same pan, add another drizzle of oil, bell peppers, garlic/onion blend, thyme. Cook another 2 minutes. Reduce the heat to medium-low & pour in the wine. Simmer over medium heat for 2-3 minutes. Then add the cream, veggie stock, ½ parmesan, season with salt & pepper. Slide the shrimp & add spinach into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from heat & stir in half the basil. Taste, adding the remaining cajun spice as you wish depending on how much seasoning/spice you like.
Divide orzo on plates. Top with shrimp, sauce, & remaining basil & parmesan.