One-Skillet Shrimp and Orzo

By sandy_h

From Southern Living August 2016

Ingredients

• 3 Tbsp olive oil, divided
• 1 medium-size yellow onion, chopped
• 1 pt grape tomatoes, halved
• 3 garlic cloves, minced
• 2 tsp chopped fresh oregano
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 1/4 cups chicken broth
• 12 oz uncooked orzo pasta
• 1 lb large raw Gulf shrimp, peeled and deveined
• 1/2 cup panko
• 1 oz Parmesan cheese, grated (1/4 cup)
• 2 Tbsp salted butter, melted
• 2 tsp lemon zest
• Torn fresh flat-leaf parsley
• Lemon wedges

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 400 degrees with oven rack 5 to 6 inches from heat source. Heat 2 Tablespoons of the oil in a large ovenproof skillet (with a lid) over medium-high. Add onion, and cook until translucent, about 5 minutes. Add tomatoes, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tomatoes are softened, about 2 minutes. Stir in broth and orzo; bring to a boil, stirring occasionally. Cover and bake until orzo is tender and liquid is mostly absorbed, about 15 minutes. Remove from oven; increase temperature to broil.

Toss shrimp with remaining 1 Tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; arrange shrimp on orzo. Combine panko, Parmesan, butter, and lemon zest; sprinkle over shrimp and orzo. Return to oven; broil, uncovered until shrimp are opaque, 4 minutes. Garnish with parsley and lemon wedges.