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.