Lemony Shrimp and Orzo

Adapted loosely from Giada and absolutely delicious...

Ingredients

Kosher salt
1 pound orzo pasta

Vinaigrette:
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
1/3 - 1/2 cup fresh lemon juice, to taste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large shallots, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 cup dry white wine
10 cloves of roasted garlic, coarsely chopped
10 ounces (2 boxes) fresh baby spinach or baby arugula, coarsely chopped
2 tablespoons unsalted butter
1 bunch fresh chives, chopped
Directions

For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.

While the water is coming to a boil and the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Fry the prosciutto slices until crisp. Remove the prosciutto slices, leaving the oil in the pan. Drain the prosciutto on paper towels and let cool. Crumble the prosciutto and set aside.

Add the shallots to the oil and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are just barely cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and spinach. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 2-3 minutes until some of the liquid has evaporated and the spinach has wilted. Turn off the flame under the skillet.

Add the roasted garlic, cooked pasta, cooked shrimp, crumbled prosciutto, vinaigrette and butter to the skillet. Toss until all the ingredients are coated, adding a little of the reserve pasta water, if needed, to loosen the pasta. Taste for seasoning.

Transfer to a platter and serve, garnished with chopped chives.

Recipe adapted from Giada De Laurentiis