One Pot Lemon Orzo Shrimp

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 3 cloves Garlic
  • 1 Lemon, Juice of
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1/2 cup Peas, frozen
  • 1 (14.5-ounce can Tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 8 oz Orzo pasta

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on damndelicious.net

Description

Ingredients

• 1 pound 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
• 1/4 cup grated Parmesan cheese

Directions

• 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. Serve immediately.