Here’s an easy and delicious entree—Sauteed Shrimp with Mediterranean Orzo Pasta with Citrus Cream Sauce. The shrimp can either be sauteed or grilled and the orzo pasta provides a creamy bed with robust Mediterranean flavors.

To start, pre-heat oven to 450 degrees to roast the vegetables. On a sheet pan, slice roma tomatoes in half and toss in olive oil, salt and pepper. On another sheet pan rub red peppers with olive oil salt and pepper. Place both in the oven and roast until slightly charred. When you remove the peppers, place in a bowl and cover with plastic wrap for about 15 minutes so that the skins will peel off easily. Remove stems, seeds and julienne and dice peppers. Cool tomatoes, remove skins and rough chop. Next core and finely slice a fennel bulb and saute in a pan over medium heat until caramelized. To finish orzo, add diced peppers, chopped tomatoes, caramelized fennel, nicoise olives, capers, minced tarragon, basil and toss together with olive oil salt and pepper and set aside.

Peel, de-vein and butterfly shrimp but leave the tails on for presentation. Keep shrimp chilled until ready to use. Bring a large pot of water to a boil and salt liberally. Add orzo pasta and and cook until al dente, stirring frequently to keep the pasta from clumping. Strain pasta and immerse in an ice bath, strain again really well and place in a large bowl and toss lightly with olive oil.

For the citrus cream sauce, saute an onion in canola oil, add chopped garlic and roasted garlic and saute on low until onions are soft. Add heavy cream, and cook until cream has reduced and thickened slightly. Remove from heat, and blend until smooth. Finish with lemon zest, lemon juice, and salt and pepper to taste.

To plate, saute shrimp in olive oil on medium heat, with minced garlic, white wine and parsley for a few minutes—be careful not to over cook. In another saute pan, re-heat orzo pasta in a small amount of olive oil and toss in arugula to wilt at the last minute. Arrange shrimp on top of the orzo and drizzle with citrus cream sauce, fresh parsley and a squeeze of fresh lemon.Enjoy!