Orzo with Shrimp and Vegetables

On busy days, quick-to-prepare recipes can help you get dinner on the table faster than getting takeout. One shortcut I’ve figured out recently is to use cooked shrimp, which reheats very quickly if you pour boiling water over it in a colander. This saves time and mess when you’re cooking.

Orzo with Shrimp and Vegetables

Makes 4 servings

1 tbsp olive oil
1 medium onion, sliced
3 cloves garlic, minced
1/8 tsp crushed red pepper
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
8 oz orzo pasta
2 cups chicken or vegetable broth
1/2 cup water
1 1/2 cups grape tomatoes, halved OR 14-oz can diced tomatoes, drained
1/2 cup frozen peas (no need to thaw)
juice of 1 lemon
1/4 cup grated Parmesan cheese
3/4 lb cooked shrimp, peeled, tails removed
handful of fresh basil, chopped

Heat olive oil in a large heavy skillet. Add onion, then garlic and spices. Cook, stirring often, until onion is translucent and spices are fragrant. Stir in orzo until it lightly browns (1 to 2 minutes). Add chicken broth and water. Bring to a boil; simmer until orzo is cooked through, about 10 minutes. Stir in tomatoes, peas, and lemon juice. Sprinkle with Parmesan. Heat shrimp by placing in a colander and pouring boiling water over it. Stir into orzo. Garnish with fresh chopped basil.

Copyright 2021 Barb Szyszkiewicz
Photos copyright 2021 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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