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

Yield: 4 servings

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

A super easy one pot meal that the whole family will love – even the orzo gets cooked right in the pot!

Print Recipe

One Pot Lemon Orzo Shrimp

10 minutes30 minutes

Chungah Rhee

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
• 1/2 teaspoon dried oregano
• 8 ounces orzo pasta
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 cup frozen peas
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Season shrimp with salt and pepper, to taste; set aside.
3. 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.
4. 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.
5. Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
6. Serve immediately.

Adapted from Mel’s Kitchen Cafe.

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