Serves 4
40 min
One Pot Lemon Orzo Shrimp
Recipe GLPRee81e0d5e8ed5e
A bright and flavorful one-pot dinner combining tender shrimp, orzo pasta, and fresh vegetables in a light lemon-tomato broth. The shrimp is baked until just cooked through for tender, succulent results, while the pasta absorbs all the Mediterranean flavors of garlic, oregano, and lemon.
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Ingredients
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
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
1 Juice of 1 lemon
1 pound medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 400 degrees Fahrenheit. Pat the shrimp dry with paper towels and season generously with kosher salt and freshly ground black pepper; set aside.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Add the diced onion, minced garlic, and dried oregano to the hot oil. Cook, stirring frequently, for about 3-4 minutes until the onion becomes translucent and softened.
Stir in the orzo pasta and toast, stirring often, for about 1-2 minutes until the pasta begins to turn light golden brown.
Pour in the chicken broth and stir in the drained diced tomatoes. Increase heat to bring the mixture to a boil, then reduce heat and simmer covered for about 10-12 minutes, or until the orzo is nearly tender.
Remove from heat and stir in the frozen peas and fresh lemon juice. Distribute the seasoned shrimp evenly across the top of the orzo mixture.
Sprinkle the grated Parmesan cheese evenly over the entire dish.
Transfer the skillet to the preheated 400-degree oven and bake for 12-14 minutes, until the shrimp have turned pink and opaque throughout and reach an internal temperature of 145 degrees Fahrenheit.
Remove from oven and serve immediately while hot.
