Friday, December 26, 2014

One Pot Lemon Shrimp Orzo

With the holidays, I like to find dishes that don't take too long to cook, but are not the "usual".  Here is one that I thought tasted great, made great lunch leftovers and I was able to cook in a single pan.


2~ 12 ounce packages of shrimp - thawed and tails removed
1 tablespoon olive oil
1 teaspoon garlic, minced
2 tablespoons fresh lemon juice
1 small onion, chopped
1 teaspoon oregano
1/2 teaspoon pepper flakes
1 cup frozen peas
1 can diced tomatoes
2 cups chicken broth
8 ounces orzo pasta
salt and pepper to taste
1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees.

Heat  olive oil in a pan over medium heat in an oven proof pan - I used a 2.5 quart LeCreuset baking dish.  Add onions, garlic, and oregano.  Cook until onions are translucent (3-4 minutes).  Stir in orzo and cook 2 minutes more.  Add chicken broth and bring to a boil.  Reduce heat and simmer until pasta is cooked through (10-12 minutes).  Stir in tomatoes, peas, lemon juice, shrimp and salt and pepper.
Sprinkle the top with parmesan cheese.  Place in oven and cook for 20 minutes or until you see the dish start to bubble.



Finished Dish