One Pot Lemon Orzo with Shrimp
Free up some time in your evening with this One Pot Lemon Orzo with Shrimp. It's nutritious, delicious, and ready in less than a half hour! Inspired by Damn Delicious.
Servings: 6 servings
Calories: 464kcal
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large onion diced
- 2 14- ounce cans diced tomatoes
- 3 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pound orzo whole wheat, if you can find it
- ½ cup crumbled feta cheese
- Juice and zest of 2 lemons
- 1 pound medium raw shrimp peeled and deveined
- ⅓ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 450°F.
- In a large, deep, oven-proof skillet or a Dutch oven, heat the olive oil over medium-high heat. Add in the garlic and onion, and cook until just tender and fragrant, about 3 minutes.
- Add in the diced tomatoes, broth, oregano, basil, and orzo. Bring to a boil, reduce heat, cover, and simmer until the orzo is cooked through and most of the liquid is absorbed—about 15 minutes. Make sure to stir frequently to keep from sticking.
- Once the orzo is cooked, remove from heat and stir in the feta, lemon zest and lemon juice. Place the shrimp on top. Place the pot into the preheated oven and cook until the shrimp are opaque cooked through, about 10 minutes.
- Remove from oven, sprinkle with Parmesan cheese and parsley, and serve.
Notes
To make it veggie: leave out the shrimp, and instead stir in a drained and rinsed can of white beans.
Nutrition
Serving: 1serving | Calories: 464kcal | Carbohydrates: 65g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1218mg | Potassium: 486mg | Fiber: 4g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 3mg
