If orzo is pasta’s answer to rice, then these healthy shrimp and orzo bowls are pasta’s answer to risotto. In fact, I considered calling this Shrimp Orzotto. Toasting the orzo before cooking it brings out a deliciously nutty flavor and beautiful golden brown color that is impossible to resist.
- 1 lb shrimp thawed, if frozen, and deveined
- 1 Tbsp extra virgin olive oil
- 1/2 tsp pepper
- 1/2 tsp lemon zest
- 1 each onion diced
- 1 Tbsp bottled minced garlic
- 1 tsp salt
- 2 Tbsp unsalted butter
- 2 cups 100% whole wheat orzo pasta
- 2 1/2 cups Chicken broth no sugar listed in ingredients
- 2 cups frozen green peas
- 1/2 cup parmesan cheese
- 1 Tbsp lemon juice
- 1 each lemon for garnish, optional
- 1/2 cup fresh parsley chopped
- Add shrimp, lemon zest, and pepper to a bowl. Toss well to coat.
- Heat oil in a medium skillet. Add shrimp. Cook, stirring frequently, about 5 minutes, or until shrimp are cooked through and opaque. Remove shrimp, set aside, and keep warm.
- Add butter to skillet. Add onions, garlic, and salt. Stir well. Cook, stirring frequently, until onions are translucent, about 2 minutes. Stir in orzo and cook an additional 2-3 minutes, or until orzo is toasty, stirring frequently to prevent burning.
- Add broth and peas and bring to a simmer. Simmer 7-8 minutes or until orzo is done and liquid is absorbed.
- Add shrimp to skillet along with 1/4 cup cheese and lemon juice. Stir well.
- Transfer to a serving bowl and top with remaining cheese and chopped parsley. Garnish with lemon, if desired.
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