{Recipe Files}: Lemon Orzo Shrimp

I've got a suuuuper easy recipe for you today! It's another one from Damn Delicious that I stumbled upon the other weekend and knew I had to make it. 

*Note: this is originally a one-pot/pan dish, but I used a pan and a baking dish because I wasn't sure my pan was oven-safe.

You can also totally make this dish without the shrimp and it would still taste just as good!

What You Need:

~1 lb shrimp (I used frozen, and thawed it, because we had a bag in our freezer)
~8 oz orzo pasta, uncooked
~1 Tbsp olive oil
~1 can diced tomatoes
~salt and pepper
~1.5 tsp minced garlic
~2 cups chicken broth
~1 small onion, diced
~1/2 tsp dried oregano~1 cup (or slightly more) frozen peas
~juice of 1 lemon
~1/4 C grated parmesan cheese

What You Do:

1. Preheat the oven to 400 degrees F.

2. Season your shrimp with salt and pepper. (I put mine in a colander and then tossed it around to combine). Set aside.

3.  Heat the olive oil in a large oven-proof skillet (if you don't have one, just use a regular skillet) over medium-high heat. Add in the garlic, onion and oregano and cook until the onions cook through. Stir frequently.

4. Add in the dried orzo pasta and let it cook/brown up a bit (about 2 minutes).

5. Add in chicken broth and 1/2 C of water.  Bring everything to a boil, then cover and reduce the heat to medium, cooking until the pasta is cooked through (follow package directions).

6. Stir in the tomatoes, peas, lemon juice and shrimp. *If you aren't using an oven-proof skillet, transfer everything into a baking dish* Top with parmesan cheese.

7. Put in the oven and cook until shrimp are cooked through (12-14 minutes if using uncooked shrimp). I used pre-cooked shrimp so I only left mine in for about 5 minutes to get the cheese melty.

Serve it up!!

It was light, easy to pull together, and pretty quick, too.
This made 4 good sized meals for us!

Don't forget to get your post ready so you can link up with Jessi and I tomorrow for What's Hap-"Pinning" Wednesday!