Skillet Shrimp and Orzo

I recently made this Martha Stewart recipe and it is delicious! The free picture I found has asparagus in it. That would make a great addition, don’t you think?  Enjoy!

Skillet Shrimp and Orzo (serves 4) 

Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.

  • 2 tblsp. extra-virgin olive oil
  • 6 garlic cloves, minced
  • 3 cups halved grape tomatoes (about 1 pound)
  • Coarse salt and ground pepper
  • ¾ pound orzo
  • 3¼ cups low-sodium chicken broth
  • 1 pound large shrimp, peeled and deveined
  • 1 cup fresh basil leaves, torn
  1. Preheat oven to 400 degrees, with rack in top position. In a large broiler proof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
  1. Toss shrimp with 1 tsp. oil and ¼ tsp. each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.
2 Responses to “Skillet Shrimp and Orzo”
  1. YUMMM I love every single ingredient in this dish!!

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