Tonight’s dinner was a throw together of stuff I had left over, plus shrimp that were on sale at Smith’s. I got some snap peas from my mother in law’s garden, and I had leftover orzo pasta from a few nights ago.

To start, fill a 12 inch skillet half full of water and 1 teaspoon salt. Bring to a boil.

Add 1 cup orzo pasta and cook until just above al dente, 5 to 7 minutes. 

Reserve 1/2 cup pasta water.

Drain into a fine mesh strainer. 

Return the pan to medium high heat and add 1 tablespoon ghee or olive oil.

Add the snap peas and cook 2 to 3 minutes until spotty brown.

Add 1 clove minced garlic and 1/2 teaspoon red pepper flakes. Cook 30 seconds.

Add 1 1/2 pounds peeled deveined shrimp.

Cook until shrimp are almost done, 2 to 3 minutes.

Add the pasta, reserved pasta water and the juice of a lemon. Simmer 2 to 3 minutes until shrimp are done.

Off heat, add pepper, 1/2 cup pecorino romano cheese, 2 tablespoons extra virgin olive oil, and 2 tablespoons minced fresh basil.