Ingredients
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)
-
salt
-
1/2 pound orzo pasta
-
1 1/4 pounds green beans
-
1/4 cup extra-virgin olive oil
-
pepper
-
1/4 pound chorizo or other spicy sausage chopped
-
1 onion chopped
-
1 red bell pepper chopped
-
1 small jalapeno chile seeded and finely chopped
-
1 large clove garlic grated or finely chopped
-
1 pound shrimp deveined
-
1 tsp paprika
-
1 14.5-ounce can diced tomatoes
-
1 cup grated manchego cheese
-
1/3 cup chopped flat-leaf parsley (a generous handful)
Recipe Method
1. Bring a
large pot of water to a boil,
salt it, add the
orzo and cook until
al dente.
Drain and transfer to a bowl.
2. While the pasta is working, preheat the oven to 400 degrees. Spread the green beans on a rimmed baking sheet and drizzle with 2 tablespoons EVOO; season with salt and pepper. Roast until browned and tender, 12 to 15 minutes.
3. In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook for 1 minute. Add the onion, bell pepper, jalapeno and garlic, season with salt and pepper and cook for 5 minutes. Season the shrimp with the paprika and add to the mixture. Add the tomatoes and cook until the shrimp are pink and firm, 5 minutes. Stir in the remaining 1 tablespoon EVOO, the cheese and parsley.
4. Serve the spicy shrimp with the orzo and green beans.
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