Shrimp Orzo
Shrimp Orzo comes together in under an hour. This dish is topped with a lemon-butter cheese mixture you don’t want to skip out on.
Ingredients
- 3 Tbsp. olive oil, divided
- 1 onion, chopped
- 1 pint grape tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1 1/4 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 3 1/4 cups chicken broth
- 12 oz. orzo pasta, uncooked
- 1 lb. shrimp, peeled and deveined
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. butter, melted
- 1 tsp. lemon zest
- Parsley and lemon wedges for serving
Instructions
- Preheat oven to 400°.
- Heat 2 tablespoons of oil in a large ovenproof skillet over medium-high heat. Add onion and cook for 5 minutes, until translucent. Add tomatoes, garlic, oregano, 1 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes. Stir in broth and orzo and bring to a boil. Cover and bake until orzo is tender and liquid is mostly absorbed, about 15 minutes. Remove from oven and increase temperature to broil.
- Toss shrimp with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place shrimp on orzo. In a medium bowl, combine bread crumbs, cheese, butter and lemon zest; sprinkle over shrimp and orzo. Return to oven and broil, uncovered, until shrimp are opaque, about 4 minutes. Garnish with parsley and lemon wedges.
