We recently discovered Orzo (a pasta) that is delicious for both hot and cold dishes! There’s something so satisfying about this recipe in particular. It reminds us a lot of a mushroom risotto. The flavors perfectly complement each other to create a meal that’s both refreshing and decadent. You can fold in as much parmesan as you like to make this even creamier.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves: 4 - 6
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
8 ounces orzo pasta
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup frozen peas
Juice of 1 lemon
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
Season shrimp with salt and pepper, to taste; set aside.
Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
Place into oven and bake until shrimp are cooked through, about 12-14 minutes. (Alternatively - you could satay the shrimp in another pan and add them to the Orzo that way).
Serve immediately with extra parmesan for sprinkling!