Lemony Orzo and Shrimp

This dish was an instant hit.  A combination of a few different recipes I've read in recent days.   My addition was to add shrimp to make a complete main course instead of a delectable side.  Its a spin on scampi flavors with a little something extra from the spinach and peas in it.

Lemony Orzo and Shrimp

Ingredients

• 1/2 lb peeled and deveined 16-20 count shrimp
• 3/4 raw orzo pasta
• 2 strips bacon cut into lardons
• 2 T olive oil
• 1 T minced garlic
• 1 C frozen peas 
• 1 C frozen spinach, thawed and drained
• zest of one lemon
• juice of two lemons (about 3-4 tablespoons)
• 2 T grated parmesan
• salt and pepper to taste

In a large pot bring 6 cups water to the boil, salting water well.  Cook orzo to package directions for al dente.  Reserve 1/4 cup hot pasta water,  drain remaining in a colander.  Set aside.

Over medium heat fry up the bacon in the olive oil to get it rendering faster.  When the bacon is browned and starting to get crispy, add the shrimp and garlic.  Cook stirring often 2-4 minutes until shrimp just cooked through.

Add cooked pasta, lemon zest and juice with the peas and spinach.  Cook 2-3 minutes until peas thawed and spinach warmed through.  Add pasta and toss to coat, heat gently until warm about a minute or so.  Add parmesan and toss to combine, if sauce is a bit tight add reserved pasta water to loosen it up and create a thin silky  sauce.   Serve immediately with a nice glass of Tuscan dry white wine such as Villa Antinori.