Lemon Orzo Shrimp from Cécile Kennedy

Cécile made this for her Supper Club’s April virtual get-together.  Candles and wine included.  No attentive waiter though.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 tsp. dried oregano
• 8 ounces orzo pasta
• 2 cups chicken broth
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1/2 cup frozen peas
• Juice of 1 lemon
• 1/4 cup Parmesan cheese, grated

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.

Serves: 4  Preparation time: 10 minutes  Cooking time: 40 minutes.