Tender orzo with juicy tomatoes and fragrant garlic shrimp: this dish smells as if an Italian evening has begun in your kitchen. The orzo turns out deliciously creamy without any cream, the tomatoes add freshness, and the shrimp provide a luxurious, salty touch. In just twenty minutes, you’ll have a plate full of comfort on the table, without any complicated sauces or long wait times.
Since this recipe doesn’t use regular milk or cheese, it fits well with a cow’s milk-free diet. The flavors remain rich and full-bodied, thanks to the tomatoes and oil. This is a great option for anyone who wants to avoid cow’s milk or is having a lactose-free day—as long as you double-check that the shrimp and diced tomatoes don’t contain any hidden dairy ingredients.
Preparation
Step 1: Cook the orzo
Bring a large pot of water with a pinch of salt to a boil and cook the orzo according to the package directions. Stir occasionally so it doesn't stick to the bottom. Drain and set aside for a moment, then toss with a small splash of oil.
Step 2: Sauté the garlic and shrimp
Heat the oil in a skillet over medium heat. Add the finely chopped garlic and sauté briefly until fragrant, but not browned. Add the shrimp and cook until they turn pink and are done. Don't cook them too long, or they'll become tough.
Step 3: Add the tomatoes
Add the diced tomatoes to the pan and let everything simmer for a few minutes until the sauce thickens slightly. Taste it and season with salt and pepper. The sauce should remain fresh and light.
Step 4: Mix and serve
Fold the cooked orzo into the sauce and stir well so that everything is coated. Add the basil at the very end and let it warm through briefly. Serve immediately, with an extra dash of pepper if desired.
Nutritional values per person
- 🍅 Vegetables: 90 g
- 🍝 Carbohydrates: 50 g
- 🍤 Protein: 24 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 5 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 510 kcal
Tips & label
Use large shrimp for more texture, or substitute chicken pieces if you prefer.
Serve with a lemon wedge and some extra basil for a fresh finishing touch.
When buying shrimp, check the marinade—some may contain milk ingredients.
Store leftovers in the refrigerator for up to two days and reheat gently in a pan with a splash of water.
Stir the orzo regularly while it's cooking to keep it loose and prevent it from sticking together.
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