Plated
Shrimp and Spinach Orzo with Snap Peas and Beurre Blanc
<p>If there’s one thing we know, it’s this: The more butter, the better. In this elegant meal, Chef Giuseppe teaches a technique for making a classic French sauce, <em>beurre blanc</em>, with just chilled butter, white wine, shallot, and balsamic vinegar. The rich, creamy sauce instantly elevates seared shrimp and tender orzo to create restaurant-quality results. Now, how do we get a reservation?</p>
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