From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 30 minutes Serving: 4 People
1 pound medium shrimp, peeled and deveined 1 onion, diced 3 cloves garlic, minced 2 tablespoons olive oil, divided ½ teaspoon dried oregano 8 ounces orzo pasta 2 cups chicken broth 1 cup water 1-14 oz canned diced tomatoes, drained ½ cup frozen peas juice of 1 lemon salt & pepper to taste ¼ cup grated parmesan cheese
Heat one tablespoon of olive oil in a large ovenproof skillet, over medium high heat. Add shrimp, season with salt and pepper to taste. Cook stirring occasionally for 5 minutes, until shrimp are pink and opaque. Remove to a plate.
Preheat the oven to 400 degrees F.
Heat one tablespoon of olive oil in the same skillet over medium heat. Add onion, garlic and oregano and cook, stirring often until onion has become translucent, about 3-4 minutes. Stir in orzo and sauté until lightly brown.
Stir in chicken broth and water. Bring to a boil. Reduce heat to low, and let pasta cook through about 10 minutes, stirring occasionally.
Stir in tomatoes, peas, shrimp and lemon juice. Place into the oven and bake for about 10 minutes.
Sprinkle grated parmesan cheese.
I like to sauté the shrimp (3-4 minutes) before adding it to the orzo mixture, but you can add the shrimp raw into the orzo mixture to bake in the oven.
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