- 5 cups defatted chicken broth, preferably homemade
- 2 cups orzo pasta
- ¼ cup slivered fresh basil leaves
- 1 tablespoon finely grated lemon zest
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 6 ripe plum tomatoes, peeled
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon tomato paste
- ¼ pound prosciutto, sliced 1/8 inch thick, slivered
- ½ cup fresh or frozen (thawed) peas, blanched for 3 to 5 minutes if fresh
- 1 pound medium shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- ½ cup torn fresh basil leaves
- Prepare the orzo: Bring the broth to a boil in a medium saucepan. Add the orzo, reduce the heat, and simmer, uncovered, until just tender, 7 to 9 minutes. Drain, and return the orzo to the pan. Add the remaining ingredients and stir well to combine. Cover to keep warm.
- Prepare the shrimp: Cut the tomatoes in half lengthwise, and remove and discard the seeds and core. Set aside.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, shaking the pan, until wilted, 5 minutes. Stir in the tomatoes, tomato paste, prosciutto, and peas. Cook, shaking the pan, until the tomatoes are softened, 5 minutes.
- Raise the heat to medium-high and add the shrimp. Season with salt and pepper. Stir in the basil and cook, shaking the pan and turning the shrimp, until the shrimp are cooked through, 3 to 4 minutes.
- Serve the shrimp over the orzo in shallow bowls.