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5 cups chicken broth
2 cups orzo pasta
1/4 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
1/4 cup olive oil
1 tablespoon mince garlic
1 teaspoon tomato paste
1/4 pound prosciutto, sliced 1/8 inch thick, slivered
1/2 cup fresh or frozen (thawed) peas, blanched for 3 to 5 minutes if fresh
1 pound medium shrimp, peeled and deveined
Salt and freshly grounded black pepper, to taste
1/2 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 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 peppers. Stir in the basil and cook, shaking the pan and turning the shrimp until the shrimp is cooked through, 3 to 4 minutes.
Serve the shrimp over the orzo in shallow bowls.