Orzo with shrimp, feta & Velluto Napoli tomato sauce

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INGREDIENTS

500g medium shrimp (peeled)

200g orzo pasta

100g Confit Onion (Art. 55190)

10g Garlic Paste (Art. 55014)

120ml white wine

250g Velluto Napoli Tomato Sauce (Art. 55228)

100ml olive oil

2g crushed red pepper flakes (optional)

Salt, pepper

15g Vegetables Premium Bouillons (Art. 43952)

100g feta cheese

Fresh parsley

COOKING INSTRUCTIONS

In a deep pot, heat the olive oil and add the Confit Onion. Let it heat for 2-3 minutes.
Add the Garlic Paste and stir for 1 minute.
Add the shrimp and sauté for 1–2 minutes per side. Deglaze with white wine and remove shrimp from the pot.
In the same pot, lightly toast the orzo. Gradually add hot vegetable stock while stirring continuously (as with risotto) for 12–15 minutes, until tender.
Add the Velluto Napoli Tomato Sauce, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes.
Return shrimp to the pot and gently stir to combine.
Serve hot, topped with crumbled feta, fresh herbs, and a drizzle of olive oil.