One Skillet Orzo, Shrimp and Tomatoes | Diane Morrisey
One Skillet Orzo, Shrimp and Tomatoes
15 mins prepServes 4
A flavorful one-skillet meal featuring orzo, shrimp, and tomatoes that is easy to prepare, making it perfect for midweek dinners and special enough for guests. The dish incorporates various pantry items along with fresh ingredients and a touch of lemon juice.
1: In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp and lemon juice and toss to coat. Set aside.
2: In a large skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil. Add the onions and cook for a few minutes.
3: Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, about 3 to 4 minutes.
4: Add the remaining garlic, artichokes, 1 teaspoon oregano, and 1/2 teaspoon red-pepper flakes, and stir until well combined.
5: Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt and scrape up anything stuck on the bottom.
6: Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally, about 10 minutes.
7: Add the marinated shrimp on top, cover, and cook until shrimp are cooked through and the orzo is al dente, about 6 minutes more.
8: Remove from the heat and sprinkle with parsley.
