Skillet Shrimp and Orzo

By commercecook

This is a great one pan dinner that looks beautiful. If you're making for a crowd, make the orzo and instead of adding the shrimp on top, broil the shrimp separately and add on top to serve.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 cloves of garlic, minced
• 3 cups halved grape tomatoes (about 1 pound)
• Salt and pepper
• 3/4 pound orzo (I've used regular and whole grain orzo, also mixed them.)
• 3 1/4 cup low-sodium chicken broth (I've only used vegetable broth and loved it)
• 1 pound large shrimp, peeled and deveined
• 1 cup fresh basil, torn (I've never had it to add, so I can't comment on that part.)

Preparation

Step 1

1. Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium heat. Add garlic and cook until just brown, 1 minute. Increase heat to high and add tomatoes, seasoning with salt and pepper. Cook stirring occasionally, until softened. The tomatoes should still maintain their shape. I've done it to this point and left on top of the stove until ready to use. When I'm getting salad ready, I do the next step and pop in the oven.
2. Add orzo and broth and bring to a simmer. Cover, transfer to oven and bake until liquid is mostly absorbed, 10-12 minutes.
3. Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each or salt and pepper. When orzo is done, place shrimp on top of orzo. Heat broiler and broil shrimp until they are opaque, 4 minutes. Sprinkle with basil and serve.