One-Skillet Spanish Paprika Shrimp with Orzo and Blistered Tomatoes

Prepare the ingredients: Wash 1.5 cups cherry tomatoes, 2 cups baby spinach, 1/4 cup flat-leaf parsley, and 1 lemon. Mince 4 garlic cloves and 1 shallot. Finely chop the parsley leaves. Finely grate 1/3 cup Manchego cheese. Zest the lemon to get 1 tsp of zest, then juice it to get 1 TBSP of fresh juice.

Pat 12 oz raw shrimp dry with paper towels (do not wash). Place shrimp in a small bowl and toss with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked Spanish paprika. Set aside.

Heat 2 TBSP olive oil in a large 12-inch skillet over medium-high heat. Add 1.5 cups whole cherry tomatoes and cook undisturbed for 3 minutes until the skins begin to blister and char. Stir and cook for another 2 minutes until they soften but do not completely burst. Transfer the blistered tomatoes to a plate and set aside.

Reduce the skillet heat to medium. Add 1 TBSP olive oil to the same skillet. Add the minced shallot and minced garlic, sautéing for 1 to 2 minutes until fragrant and translucent.

Add 1 cup dry orzo, 1 tsp smoked Spanish paprika, and 1/4 tsp red pepper flakes to the skillet. Cook, stirring constantly, for 2 minutes to toast the orzo until it turns golden-brown and smells aromatic and nutty.

Pour in 1/2 cup dry white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, which will take about 2 minutes.

Pour in 2 cups low-sodium chicken broth and add 1/2 tsp kosher salt. Bring the liquid to a boil, then reduce the heat to medium-low, cover the skillet, and simmer for 8 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.

Uncover the skillet. The orzo should be nearly tender and most of the liquid absorbed. Stir in 2 cups baby spinach, the reserved blistered tomatoes, 1 tsp lemon zest, and 1 TBSP lemon juice.

Nestle the seasoned raw shrimp into the orzo mixture in a single layer. Cover the skillet and cook over medium-low heat for 3 to 4 minutes, or until the shrimp are pink, opaque, and cooked through.

Remove the skillet from the heat. Garnish with 1/3 cup grated Manchego cheese and 1/4 cup chopped fresh parsley. Serve hot directly from the skillet.