Orzo in Shallot and Lemon Cream Sauce with Smoked Salmon


Whole wheat orzo pasta (1/4 cup)

1 small shallot

1/4 garlic clove

1/4 teaspoon lemon zest

1 slice of smoked salmon (8 inches wide)

1/4 cup of half and half

1/3-1/2 cup of reserved pasta water

1/2 tbsp butter or olive oil



2 quart pot

8 inch non-stick pan



Bring a pot full of well-salted water to a boil and toss in the orzo. Cook 8-9 minutes

Meanwhile, mince the shallot and sauté (sweat) in butter until soft and translucent  Toss in the minced garlic and cook for 30 more seconds. Pour in the cream, bring to a simmer and cook for 2 minutes longer. Turn off the heat. Chop the smoked salmon in small (1/2 inch) cubes. When the orzo is cooked, pour off the reserve pasta water, drain the pasta and toss into the pan with the sauce. Bring to a simmer and add as much of the reserved water to achieve the desired consistency. Toss in the salmon, mix and serve immediately.