Skillet Shrimp and Orzo
This satisfying one-pan dish turns simple pantry staples into a winning dinner. With quick-cooking shrimp and petite, rice-shaped orzo, it’s bound to become a go-to favorite.
Ingredients
- 1 tsp. lemon zest
- 2 large cloves garlic, grated, divided
- 3 Tbsp. olive oil, divided
- Kosher salt
- 1 lb. large peeled and deveined shrimp
- 1/2 tsp. red pepper flakes
- 1/2 c. dry white wine
- 1 c. orzo
- 1 28-ounce can whole peeled tomatoes
- 1/2 c. flat-leaf parsley, chopped
- 2 oz. feta, crumbled
Instructions
- In medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil, and 1/2 teaspoon salt. Add shrimp and toss to coat; let marinate.
- Meanwhile, in large skillet, heat red pepper flakes, remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then tomatoes and their juices, crushing with hands, and 1/2 cup water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.
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