One Pot Lemon Orzo Shrimp
A super easy one pot meal that the whole family will love – even the orzo gets cooked right in the pot!
Can we talk about how amazing one pot meals are? Years ago, I would never go near a one pot meal with a ten foot pole – I just had this suspicion that a one pot meal had major taste deficiencies. It was just too easy and too good to be true. But now – well, let’s just say that I’m only living off of one pot meals for the rest of my life.
After all, why would you ever want to live in a world where you have dirty up all these dishes when you only need one pot? And this orzo shrimp. Yes, it really comes together in a single pot. Even the uncooked orzo gets cooked right in there!
Plus, you have everything you could possibly need in a hearty meal right in this dish – carbs, veggies, shrimp and tons of flavor. Best of all, it’s completely customizable to add in your favorite veggies. It’s the perfect clean-out-the-fridge meal!
I’m just dying to make this again with andouille sausage, corn, zucchini and a little bit of red pepper flakes for some added spice. The possibilities are endless.
One Pot Lemon Orzo Shrimp
Ingredients
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- 8 ounces orzo pasta
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- ½ cup frozen peas
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Season shrimp with salt and pepper, to taste; set aside.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
- Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
- Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
- Serve immediately.
Did you make this recipe?
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Yummy, easy dish! Like all recipes, I try it first the way it’s written, then I try my own tweaks. I’ve made this tons of times now, but I nix the peas and add a jar of capers and some spinach before it goes into the oven. With the capers, you’ll just want to cut back on added salt. As others already suggested, I too use fire roasted diced tomatoes. If you can find petite diced tomatoes, those work best (to distribute throughout the dish).Â
I didn’t have orzo so I substituted it with short grain white rice. I think it turned out okay this way. We liked the recipe
This is an easy dish that is delicious and perfect for serving to company. There is limited prep involved and it all cooks in one large skillet. I cut back a little on the water and it still is saucy, not dry. A little crushed red pepper could be added if you like some heat. This is a go to dish for me, and I get rave reviews every time I serve it.
One pot caught my eye, enjoyed the recipe, easy too. I added fresh grape tomatoes instead of can and 2 small links of sausage, one corn ear cut into 5 bite sizes and a few drops of crab boil which is optional. . Turned out great. Will make again.
Only question I had was do I put the lid on to finish in oven or remove lid? I did half and half. Half on in oven and finished up half off.
Could you substitute the orzo for a gluten free pasta, like macaroni noodles or rotini?
Awesome recipe! I was a little worried as my husband is not a fan of lemon, however, the lemon works with the tomatoes and you cannot pick up the taste. This was really good! I’ll be making this often.
I made this and my family loved it.
Thanks
Wow, really outstanding, this recipe just got bookmarked! I am not a very good cook and this is so easy. Clean up was a breeze and there is plenty for leftovers. Thank you so much for such a easy, delicious treat!
The dish didn’t work for me. The taste was off and the ingredients didn’t seem to work together, especially with the lemon. The only difference is I didn’t drain the tomatoes….would that have made the difference? I won’t make this again unfortunately.
So this recipe is as easy as you said and every bit as delicious!! Â I added a spring
Kyle of red pepper flakes to mine and my husband added his trusty capers. Â So nice that cleanup is so easy as well. Â I too would make again and add sausage. Â This is a keeper. Also definitely company worthy. Â Just add a salad and some good crusty bread.
This was easy and delicious!!! I used fire roasted tomatoes which added a bit of additional flavor & bite.
Definitely will do this recipe again!!!
Any suggestions or tips for doubling this great recipe.
Question – do you thaw the shrimp first (I bought frozen shrimp)? Â Do you cook the shrimp first or put it into the pot frozen? Â I (clearly!) have not cooked shrimp before but would love to learn.Â
I have made countless recipes from your website. Â I rated this 5 stars because everything on this site is 5 stars. Â Thank you!!!
I always thaw the shrimp first. And I just leave it on the stovetop to cook off the shrimp – they only take a few mins to cook, so no need to warm up the oven.
Great recipe, real simple, really good!
Oh and I forgot  make it skillet on the stove top. Why heat the oven?  Keep it simple and it is yummy,
Honestly I did serve it with hush puppies. Frozen hush puppies. It’s …… Italian …..shrimp…..New Orleans….. it just worked.Â
Absolutely Delicious! Â Perfect recipe. Meaning proportions, ease of cooking, simple ingredients. It’s DELICIOUS. As any good cook will do, I made it to my tastes, marinated the shrimp while cooking the onions and garlic, and toasting the orzo. In lemon juice, Old Bay and red pepper. Followed the recipe and remember. Orzo is not rice. It is pasta, cook it like pasta, and enjoy the flavors of the pasta. There is liquid left after cooking per the recipe, and YOU want that. For me, I didn’t cook it coved the whole time, but I can judge good broth. I added a ohhh few table spoons of half and half at the end. Wanted richer broth. This is a recipe that is perfect as is. My family loved it! It is going in our staples, meaning it actually gets a hand written card in my recipe box. It’s that good! Â
I have wanted to make this dish for weeks. I finally made it today and I don’t know why, but after cooking the pasta it looked more like soup and I only used the chicken broth, no water. I had to drain the pan and it was still soggy.
It tasted good, not great, and I’ll make it again just because the recipe sounds amazing.Â
We love this recipe. I make the chicken broth one and a half times stronger to give it a little more flavor and it is extra tasty.Â
Why 2 cups of stock then ½ cup of water. Water doesn’t appear in the ingredients list.
Awesome dish. First few times I made this I used rotele tomatoes which were pretty spicy, but very good and added capers. this time I use regular diced tomatoes and still added capers. I also found using the oven was unnecessary, I finished it on the stove with the lid on.Â
Have made this two times once with the shrimp and the second time with mild Italian sausage both where absolutely delicious Â
OMG!! This is delicious. I had all the ingredients except for the green peas so I ran to the store. This is great for quarantine cooking and using what you have in the kitchen. Will be tagging this soon on the gram
My family loved this. I made it exactly as written with one exception. I did not have canned tomatoes on hand. I googled to find the equivalent of fresh tomatoes to a 14.5 oz. can. The equivalent is a pound. So I halved a pound of grape tomatoes and added them instead. Worked well.
This was a very flavourful dish. Â Simple to make. I would serve this to guests. Â
This may be a dumb question, but can someone tell me how many cups is 8 ounces of dry orzo? Thank you!
1 cup!
8 0z is half a pound. Orzo typically comes in a 1 lb box. Use half the box.
I’ve made this a few times, and I love it!
I had another orzo recipe that I would use, but ultimately I like this one better. The only change that I make to the recipe is that I use clam juice instead of chicken broth. both are delicious though 🙂Â
Fabulous and easy quarantine recipe! I sautéed sausages from the meat counter in lieu of shrimp. Kept everything else the same. It’s a keeper and easily adaptable to what’s on hand.
I made this tonight and LOOOOOOVE IT! I did make a few tweaks. I doubled the recipe (quarantine leftovers and I call my husband “The Consumonater”), added the white wine (per another reviewers suggestion) and I quick roasted some chicken breasts in place of the shrimp (using what I have). This is delicious! I plan to make this often, especially this summer. I see asparagus and/or broccoli with this too.
Did you double all ingredients?
This is a solid dish and pretty easy. My partner loved it.Â
I decided to make this for dinner tonight as I had the ingredients already on hand. I am SO GLAD I did, this was a ~DELICIOUS~ meal! Few recommendations: Use the lemon’s zest. Don’t use 1/2 cup water, use instead a 1/2 cup white wine, chef’s choice. Boil the lemon juice, zest, chicken broth, AND white wine. And when adding in the canned Diced tomatoes, I recommend the “Fire Roasted” variety. Gives this recipe a more flavorful venue.
Laurie, thank you for the suggestion on the wine and zest. I am making this tonight (but using chicken)
Oh my! Â This was very good. Excellent flavor! Â Will be on the menu in the future.Â
So easy and deliciousÂ
i doubled the recipe and used large shrimp that i cut in half. it was awesome! be careful browning the orzo and have a cup or two extra of chicken broth on hand. don’t be afraid to add a little more garlic as well, and some red pepper flakes…otherwise, all the ingredients portion great!
We loved this. I used 1/2 onion, 1 carrot, 1/2 green pepper and a small zucchini because its what I had in the fridge. I didn’t oven bake the shrimp, I did them on the stove top before preparing and then tossed them on top at the end. Followed directions it was so good, will make again.
Delicious! I poured a little white wine and some seafood seasoning over my shrimp while preparing the pasta. When the pasta was just about cooked I added some fresh cherry tomatoes from my garden, the shrimp with the wine marinade, and the peas. Cooked just a few minutes more to avoid over cooking the shrimp. No oven. The lemon juice at the end added the best flavor. Totally enjoyed this quick dish!
Bleh. Totally uninteresting. Would not bother again. Bland.
Really enjoyed. Cooked from start to finish on stove. I used fire roasted tomato so nothing rally to drain. Added parm cheese at the very end and some at table. Easy one pot meal. Will make again. Even my picky husband ate it. He thought orzo was rice.lol
The recipe was very easy to follow for someone like me that does not know how to cook very well the dish came out amazingly delicious I can’t wait to by your cookbookÂ
This dish is fabulous! We make it at least once a month. Thanks for sharing and by the way, we love every recipe that we have tried of yours.
We love hearing that! Thanks!
Easy to make and really delicious, have made it several times as it’s a great favourite,thankyou.
This dish was wonderful. Very easy to make. I think next time I am going to add just a little hot pepper flakes to give it a little heat. Thank you for posting such a delicious recipe. I recommend everyone try it.
Is the Orzo pasta originally added dry or already cooked?
It’s added dry.
Absolutely delicious! And so easy!
I forgot to ask when you do put cups in the recipes can you put at the side like how many ounces things are or how many mls/litres they are? that would be a great help to us in the uk.
I made this for lunch there and it was amazing, im not a tomato based fan but this has the right balance of everything. im trying more n more of your recipes there just so damn tasty and right up my street 🙂
Any issues with the orzo sticking to the pot as it cooks (either in the oven or on the stove top)?
Not at all. 🙂
in litres/ml how much is 2 cups of broth? iv never used cups for measuring and we will all have diferent sizes of cup.
2 cups = 473.176 mL.
This was really good! I used water instead of chicken broth because I’m a pescetarian, so I needed to add salt. I decided to cook shrimp separately so I skipped the oven part and cooked everything on the stove, but I bet it would be even better in the oven.
Happy you liked it!
OMG! Â Damn delicious, this recipe is damn delicious. I enjoyed every flavorable bite. Â So fresh and light – perfect for summer Thank you! Â Now I just need to find you other recipes :).Â
Please keep trying more! We love it!
Just made this and it was delicious. Â I added some yellow squash for color and to bulk up the veggies. Â Could definitely see adding mushrooms and maybe using feta instead of parmesan. Â
Squash sounds great with this!
I always follow the recipe as it is written before trying to tweak it. While it definitely was easy and came together effortlessly, my family and I found it a little bland. I think I may try the lemon pepper seasoning and another fresh lemon next time and possibly add the Parmesan cheese at the very end. Will definitely try this again. Thank you.Â
This was excellent. Â I did add red pepper flakes to the onions and garlic. Â Also seasoned the shrimp with a little chipotle pepper. We liked spicy! Â I had 1 Â 1/2 lbs of jumbo shrimp that I used, Â I also used the drained tomato juice added it to the orzo when it was just about done, cooked for a few minutes. It was not soupy and the orzo remained firm. Â Sprinkled the shrimp on top, then the parm cheese. When it was just translucent I slipped it under the broiler. Â this is a keeper recipe and I will definitely make again (when shrimp goes on sale!)
Great Mary! Thank you for sharing.
Hi! I just made the recipe (currently finishing my plate) and I just wanted to check in and say THANK YOU! This is delicious and really fuss free! As a student this allowed me to make 4 meals in such a short amount of time, healthy AND easy to clean up! So again, thanks! I’ll definitely make it again for all my friends 🙂
Have a nice day x
Today is the second time I’ve made this recipe!  It has quickly become one of our favorites. Thank you so much.
Hi there,
When would you add other veggies like peppers/zucchini?
Thanks!
With the garlic and onion. 🙂
We loved this! Used frozen already cooked shrimp from Trader Joe’s . Didn’t have cookware to move from stovetop to oven so just added the shrimp and frozen peas at end and let simmer for about 10mins till unthawed. Also used shredded Parm and some extra to garnish at end ! Question: what cookware do you have pictured?
Le Creuset. 🙂
I don’t think Orzo Pasta is available in the UK can I use a gluten free pasta and Orzo?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
orzo pasta is available in the uk. mainly sold in asda
Have you ever tried  this as a cold salad??
I actually haven’t!
I made this for dinner tonight for the second time. I followed the recipe exactly and it came out perfect both times. It was the first recipe that even my picky 6 year old daughter ate! Thank you! I’m excited to try more of your recipes!
JK and I have enjoyed this recipe so many times! It is delicious!. Thanks so for posting…it’s our go to for wonderful food…be sure to use the full amount of lemon juice…yum.
Delicious! I made this tonight with the additions you suggested (corn and chicken andouille sausage) and baked it in a casserole dish. My boyfriend loves it. I’m planning on making this for my mom too.
Made this for our family last night (including my 2.5 year old and in-laws that are visiting from out of town) and everyone was raving. Toddler too. I loved how easy it was to prepare yet so impressive. And ONLY ONE POT!! Yes, please. I will definitely be making this again and again. Thanks!
Made this tonight and loved it!!! I ran out of grated parm so used shredded instead – it was melted and slightly browned and perfect!! A pinterest find that I will actually make again and again.
Hi! This looks delicious and maybe even something my finicky 3 year old would enjoy. Could this recipe be frozen before the baking process? I would love to prepare half to be eaten right away and save the other half for another meal.
Oops! Never mind. I see that this question has been asked and answered 🙂 I’ll give it a try and let everybody know how it works.
Hi! I don’t think my regular pans are oven safe. The only one I have that would work is a large cast iron pan, do you think that would work or no? Thanks!
Yes!
Thanks for the one pot pasta recipe! I used fire roasted tomatoes, paprika, crushed red pepper and parsley. I cooked the shrimp right on top of the orzo for a few minutes on the stove top and it turned out fine.Â
This is one of my families favorite dishes
Is it possible to know if its frozable and how much time it can last in the fridge.  I am planning ahead meals for lunches 😉
​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Mine didn’t turn out very flavorful. Not sure what I did wrong. :-/
Bummer! Did you follow the recipe exactly as written without any substitutions?
I LOVE this recipe! I’ve made it several times for my family and every time we love it! My one change is to use FETA instead of parmesan. The feta/shrimp/lemon combo is PERFECT! This is now a regular in my rotation! Looks beautiful too so is a great dish to serve for guests as well. THANK YOU!
Do you think I could make this. Then freeze it and reheat in microwave?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi,Â
I am currently out of orzo, can i use basmati rice?
Yes, but cooking time may have to be adjusted as needed.
I do not have orzo right now, can I substitute with basmati rice?
I’ve made this dish several times with a few tweaks. Â I don’t like peas, so I typically use frozen broccoli and fresh diced zucchini instead. Â I also use fresh tomato instead of canned because I don’t like the taste of canned diced tomatoes, and I season it heavily with my favorite Greek seasoning. Â I don’t place it in the oven (my pan is not oven safe), but rather cook it on the stove the entire time. Â It comes out amazing each time!
I’ve made this a few times and it is EXCELLENT!! Thanks for such a simple yet delicious recipe. 🙂
I made this tonight and it was amazing! The only thing I did different was add salt and pepper with the oregano to the onions, garlic and orzo. I can’t wait to have it for lunch tomorrow.
I think that meal could’ve been excellent but it just really fell flat on flavor maybe two lemons and definitely the sausage and some red pepper and possibly a stronger hard cheese like an Asiago? And I definitely would’ve used fresh tomatoes and not canned (: I cannot quite put my finger on what is missing because the ingredients are Yum .
Lilly, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But I understand that we all have different taste preferences. That being said, I highly recommend making the appropriate substitutions to suit your taste preferences a little better.
This is absolutely delicious. My husband loved it too, had 2 helpings. I tweaked it for our tastes (and my diet), substituted snow peas for the peas, and chopped fresh basil for the oregano. I’m on Weight Watchers and it’s 11 points. Perfect for dinner and sooooooo satisfying. I’ll make this again and again. Thanks!! It’s yummy.
Made this tonight for my wife, very easy and good flavor. Only difference was I used stock that I had reserved from a seafood boil, which gave it a nice little kick.
Is the pot covered when it is placed in the oven? Or is it left uncovered?
Ann, there is no lid needed here.
Just made this for dinner and it was amazing! Thank you for sharing such a wonderful recipe.
This sounds delicious! Can you suggest how I could add sausage into the recipe? I’m excited to make this!
Sausage would be a great addition. You can add in crumbled sausage or even sliced andouille chicken sausage at the end of cooking time – it’s up to you!
this looks great, however I don’t love tomatoes, but can tolerate. Do you suggest I keep them since they are a main flavor component or substitute with something else like a sauce? I think I will use already-prepared rotisserie chicken instead of shrimp. Add peas and corn. Thoughts?
I recommend keeping the tomatoes as they are one of the main ingredients in this dish. Using a substitution may result in a mediocre outcome.
Hi is the nutritional info for the whole thing?
Zoey, the nutritional info listed is for a single serving.
I just saw this recipe last night and decided to try it. It was pretty easy and really good. My husband is now a fan of “fat rice” aka orzo! We’re not a fan of peas so I substituted spinach but that was the only change I made.Thanks for another wonderful recipe. I’ll be making the zuppa toscana soup (yet again) tonight!
This recipe looks really good. I love shrimp,,,unfortunately my husband doesn’t. What other meat would work in this dish? How much do I need and how should I prepare it?
I have to say,,,I love all your recipes, and can’t wait to see what you post everyday. I am never disappointed. 🙂
You can try substituting chicken for the same amount but you may have to adjust cooking time as needed.
Can you double the recipe and make it in advance?
Â
You should be able to, but without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Want so much to try this recipe, however due to Gluten problem could orzo be replaced
with Quinoa?
Yes, quinoa should work just fine but cooking time may have to be adjusted as needed.
I just finished eating two helpings of this dish for dinner. So good. Definitely adding this recipe into my rotation. Thanks so much for sharing it!
I made this for dinner tonight. I really wanted to love it, but didn’t. It was bland. I followed the recipe – what can I do different ?
Thank you for your feedback. I only share recipes that have been successful and well-tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that we all have different taste preferences. Perhaps this recipe just isn’t your cup of tea.
Maybe add sundried tomato and red pepper flakes? I followed the recipe and it was perfect for us and small children, but I think that would kick it up a bit.
im a picky eater with terrible restrictions for fluid n food, but I made it as per without the salt and it was really tasty. maybe you can add fresh chives n parsley or up the garlic a little, or if you like spicy add in a chili
Chungha…
This sounds like it would be really easy (and tastey) to make. I would like to try it; however, I am wondering if there is a sutiable substitute for the orzo? I’m not sure what orzo is, I’ve never had it. I know… I know… “don’t knock it until you’ve tried it”. Do you think that Mahatma white rice would work?
I think I would like to try this recipe with shrimp AND chicken!
— AMH
Orzo is a variety of pasta shaped like grains of barley or rice. Rice should work just fine but you may have to adjust cooking time as needed.
Is there a gluten free option instead of orzo? Thank you,
Yes, DeLallo has a great gluten-free option.
8oz as in 1cup of orzo?
Yes, 8 ounces uncooked orzo should roughly equal about 1 cup.
This recipe sounds amazing; however, my boyfriend would prefer it with chicken instead of shrimp. How would I go about substituting that?? Thanks!
Gayle, you will have to adjust cooking time as needed to ensure that the chicken is completely cooked through. Cooking time will vary depending on the size and thickness of the chicken.
I made this for dinner last night and it tasted just as wonderful as your pictures make it look! My boyfriend isn’t a fan of peas so I substituted chopped asparagus and it turned out great! Thanks so much for yet another fabulous recipe – keep them coming! Happy New Year! 🙂
Is it possible to substitute the orzo pasta with white grain rice instead? 🙂
Yes, but cooking time may have to be adjusted as needed.
i made this tonight, but i replaced the peas with spinach and added some italian sausage. it was delicious!
I made this tonight and it was DELICIOUS! I accidentally put in the tomatoes without draining them and it was totally fine! I would just add the peas a little later so they don’t lose their green!
As for the sausage, I wanted to add this…did you cook it first and then add? Sounds like it would be a good addition!
can i slow cook this in a crockpot? and if so what suggestions as far as cooking time?
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
Would using already cooked frozen shrimp work? Would you still need to pop it in the oven?
If you are using cooked shrimp, you can certainly finish it off on the stovetop.
It says serves 4. How big are the portions? Trying to figure out if I should double.
This creates about 4-5 standard servings.
Since i am working to keep my diabetes under control, we substituted whole wheat orzo, and it came out great. Thanks for the recipe.
No need to “pop it in the oven”-add the shrimp and leave it on top of the stove to cook. No need to heat up the oven.
Barbara, you can certainly throw it right in the oven to let the shrimp and pasta really come together, melding all those amazing flavors. It’s also easier than to continually toss the mixture to cook the shrimp!
This is really good and super easy! However I couldn’t figure out the last step which is add the shrimp and bake in the oven. I added the shrimp to everything else and cooked it on top of the stove!
That’s exactly right! You’ll add in the rest of the ingredients and pop it right in the oven until the shrimp is cooked through. Easy peasy!
This recipe was so easy to make and so damn delicious..this is actually the second recipe from your website I’m trying out..Im glad I found you on pinterest. There’s so many other recipes I want to try. Thanks for these easy simple recipes..i love it
Is this supposed to be somewhat watery? I made this last week and it wasn’t soupy at all – it was perfect. However, I made it again today and it is a little bit watery? I’m not sure why. I’m thinking I missed the step with the 1/2 cup water last time.
Delicious, have made this three times and there’s never any leftovers…
Just made this tonight and have to say it is a keeper….first one pot dish from this site marks an AAA…keep em coming!!
I made this for dinner tonight and it was so good and so easy. It’s a keeper.
This was delicious. I made it just as written. I have not found a recipe site as tasty as yours. Keep up the great work.
I love the nutrition info on this recipe! I’ll be making this tonight but with chicken instead. Any tips on how to tweak it?
Just be sure to adjust cooking time as needed to ensure that the chicken is completely cooked through.
I made this and it turned out soupy. Suggestions on what might have gone wrong?
Diana, it is best to make sure that the heat is reduced to a low setting so that the orzo can simmer and soak up all of the liquid. If your heat source is too high, it can result in “soupy-ness”. Additionally, you can reduce the amount of liquid in this recipe to fit your preferences.
did you drain your tomatoes? I forgot to do that and it was a little more liquidy…
Yes, Sandra, it is best to drain your tomatoes as indicated in the recipe: 1 (14.5-ounce) can diced tomatoes, drained.
You could just up your orzo (or rice which I used because I had it on hand) and that will suck up the extra flavor!
The same thing happened to me because I thought 8 oz of orzo = 1 cup, but it needs to be measured by weight! I cooked some more orzo in a separate pot and then drained and added it into the main dish to thicken it up. Hope this helps! 🙂
How much more is it then? Â I used 1
 cup and it seemed fine
I poured my 16 ounce box into a measuring cup and 16 ounces is about 2 and a half cups so 8 ounces is approximately a cup and a fourth
I made this for supper tonight. I added a little crushed red pepper flakes and sprinkled my shrimp with lemon pepper seasoning instead of just pepper. OMG, delish! Even my picky father said “This is really good”. I will definitely be making this again. Fast, easy and wonderful. Thanks for sharing.
This is so easy to make and such great flavors, great recipe idea! I always look forward to your One Pot Wonders.
OMGoodness !!!! You were not kidding about this one. EASY it is. I made it yesterday for dinner (3 of us) and made 1 1/2 recipe …. only enough left for son’s lunch today. Incredible flavor and I regret I hadn’t doubled the recipe. Will next time – watching for shrimp on sale so I can stock up. You are a God send I’m sure. Thank you and God Bless You !!!
I made this tonight and it was AWESOME!!!!
Sounds delicious! Question, is the 8 oz orzo by volume or by weight?
It is by weight.
Excellent! Trying this tonight!
Chung-ah – I’m loving your one-pot recipes! I can’t wait to try this – I have a nice bag of wild shrimp from Trader Joe’s in the freezer just waiting for a recipe like this one. Thanks for sharing your recipes – I love how you make things “healthy” with out sacrificing style and flavor.
I love your one-pot wonders, and also that you add seafood to so many of your dishes! I have never cooked orzo before, but would be happy to try it, might have to have a go at this, it looks fantastic 😀 x
Love the recipes
I love the sound of this! Reminds me of delicious easy summer meals on gorgeous sunny nights!
http://youtube.com/addalittlefood
Love these Greek flavors, perfect one pot meal!
Another amazing looking dish, that I WILL prepare! I just wanted to let you know, Chungah, that my husband and I have been retired for several years. During that time I have collected multiple recipes, which I have saved in a binder. Here comes the amazing part – I went through the binder and tossed all but a select few. Like my “”Just One” Cookie”. Could not live without that one! Since the day I subscribed to your website and started getting my daily recipe, I don’t need the others. I kid you not! I have also taken all the recipes off the side of the screen. Yummy. Double yummy. Long live one-pot meals! Thank you and God bless.
DITTO Christine !!! I have not commented for a long time but I’ve been here doing the same thing you are doing. What a wonderous web site and a delightful person Chungah is!! Now off to the store to get the shrimp since I have everything else I need.
Thanks Chungah for such a wonderful web site and sharing you do! Hugs!
Can i just ask please…. does it need to be covered before it goes in the oven?
No, it does not.
This looks awesome and so easy to make. I love ALL your one pot recipes! Thanks for sharing another great recipe 😉