This is an adaptation of the Everyday Food “Skillet Shrimp and Orzo” recipe from the May 2011 issue. I made a few changes because I can’t imagine turning my oven on at this time of year. I also made some adjustments (based on what I have in my pantry) and added extra veggies. I make this recipe in my large cast iron pot, but you could also use a large skillet if you have a lid.
- 2 tbs extra-virgin olive oil
- 1 medium onion, diced
- 6 garlic cloves, minced
- 3 cups (about 1 lb) halved grape tomatoes
- Coarse salt and ground pepper
- 1 lb orzo
- 2.5 cups low-sodium chicken broth (I’ve used beef as well and it turned out well)
- 2 cups water
- 1 tbs italian seasoning
- 1 lb large shrimp, peeled and deveined
- 3 tbs parmesan cheese
- 1.5 cups spinach for garnish, torn (optional)
- 1 cup basil, torn
Cook the onions in the oil until they start to turn translucent – approximately 2-3 minutes. Add the garlic and cook for another minute. With heat on high, add the tomatoes and season with salt and pepper. Cook for 6 minutes, stirring occasionally, until the tomatoes soften. Add orzo, broth, water, and seasoning, and bring to a simmer. Turn heat to low and cook for approximately 10 minutes, or until orzo is cooked but still firm. You may need to stir occasionally to stop the mix from sticking. Stir in shrimp and cook until they are opaque throughout, 4 minutes. Stir in the parmesan and spinach. Top with torn basil before serving.