No need to blanch and peel the tomatoes first, they're fine as is, chopped up for this fresh sauce.
Shrimp can be fully shelled or you can leave the tails on, your preference.
- 8 ounces orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 pound ripe fresh tomatoes (about 4 medium tomatoes), chopped (about 3 cups)
- 1 1/2 cups of chopped ripe black olives
- 2 tablespoons capers (including caper juice)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound medium to large raw shrimp, peeled and deveined
- 1 cup chopped fresh baby arugula (or 1/4 cup chopped fresh parsley)
1 Cook the pasta: Put a pot of salted water (1 Tbsp of salt for 2 quarts of water) on to boil.When the pasta water is at a rolling boil, add the orzo. Once the water returns to a boil, the pasta should take about 8 to 10 minutes to cook to reach al dente (cooked but still a little firm to the bite).
While the water is heating and the pasta is cooking, cook the tomatoes and shrimp in the next steps.
2 Cook the garlic and tomatoes: Heat 3 Tbsp oil in a large, wide sauté pan on medium heat. Add the garlic and cook until fragrant (about 30 seconds). Stir in the chopped tomatoes, increase the heat to medium high, and let cook for about 5 minutes.
3 Add the olives, capers, salt, pepper: Stir the capers and chopped olives in with the tomatoes. Add 1/2 teaspoon each of salt and pepper.
4 Add the shrimp: A few minutes before the orzo is ready, add the shrimp to the tomatoes and olives. Let the shrimp cook on one side for a couple minutes, then turn them over to cook for a minute or two on the other side.
Remove from heat as soon as the shrimp are almost cooked through.
5 Drain the pasta, add to shrimp and tomatoes: When the pasta is al dente, drain it and stir it into the tomatoes and shrimp. Stir in the chopped arugula or parsley.