Ingredients
- 1 lb Jumbo Shrimp, peeled and deveined
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tsp Bellino Minced Garlic
- 2 tsp Cento Extra Hot Calabrese Peperoncino
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- ½ cup Cento Chicken Stock
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Anna Orzo
- 6-8 leaves Fresh Basil Leaves
- 4 slices Lemon
Directions
Cook orzo according to the package instructions and set aside. Heat the olive oil in a large skillet over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Add the pepperoncino, stir it into the pan for about 30 seconds to release it's flavors. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften. Pour in the broth bring the mixture to a simmer. Cook for about 5 minutes to allow the flavors to meld together and the sauce to thicken slightly. Season with salt and pepper to taste and add fresh basil. Garnish with lemon slices and serve. Serves 4.
