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Pan-Fry

Shrimp and Orzo Skillet
Ingredients
12 oz. extra-large peeled and deveined shrimp (21 to 25 per pound), thawed, tails removed
Salt and pepper
1 Tbsp. olive oil
1 1/2 cups orzo
1/4 cup finely chopped red onion
4 1/2 cups water
1/2 bunch asparagus, trimmed and cut into 1/2" pieces
1/2 pint cherry tomatoes, halved
2 Tbsp. lemon juice, plus wedges for serving
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Shrimp and Orzo Skillet

Shrimp and Orzo Skillet

Shrimp and Orzo Skillet
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:25 minutes
directions
1. Pat shrimp dry and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high until shimmering. Add shrimp and cook, flipping once, until lightly browned and cooked through, about 3 minutes per side; transfer to a plate and cover to keep warm.
2. Add orzo and onion to now-empty skillet and cook, stirring frequently, until orzo smells toasted, 2 to 3 minutes. Stir in water and bring to a simmer, then reduce heat to medium-low and cook, stirring frequently, until orzo is just tender, about 10 minutes.
3. Stir in asparagus, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and continue to cook until asparagus is just tender, about 2 more minutes; stir in lemon juice.
4. Remove skillet from heat and arrange shrimp over top. Cover and let sit until shrimp are warmed through, 2 to 3 minutes. Divide among bowls and serve with lemon wedges.
Source: Hannaford fresh Magazine, March-April 2023
 
 
 
 
 
 
 
 
 
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