Springtime Shrimp Orzo

About This Recipe:

Spring is in the air, and with that comes plenty of new spring recipes such as this delicious shrimp orzo. It’s a super simple one pot recipe that requires just a few (and easily substitutable) ingredients, and is pretty light and healthy. I love orzo, and wanted to incorporate traditional spring vegetables such as peas and artichokes, although roasted asparagus and zucchini would also be great in this dish. The ingredients are so delicious that I think all it needs is a hefty squeeze of lemon juice, and salt and pepper for seasoning. Some crumbled feta on top would be to die for, but I was trying to keep it lighter… for today.

Enjoy!

Ingredients (4 servings)

-1 lb jumbo shrimp
-2 tbls butter
-6 garlic cloves, finely minced
-1 ¾ cups dry orzo
-3 cups vegetable stock or water
-1 cup frozen peas
-1 can (14 oz) artichoke hearts, halved
-1 lemon, juiced
-¼ cup parsley, finely chopped
-Olive oil
-Salt and pepper

Instructions (40 minutes) 

1. In a large pot or Dutch oven over medium heat, pour in 2 tbls of olive oil and cook the shrimp in a single layer for 2-3 minutes per side. Season with salt and pepper and then transfer to a dish. 
2. Melt the butter and stir in the garlic and brown for 1 minute. Add in the orzo and lightly toast for 1-2 minutes. 
3. Pour in the stock or water and bring to a boil. Then simmer the orzo on low heat for 15 minutes until most of the liquid has been absorbed and stir frequently. Season with salt and pepper
4. Add in the frozen peas, artichoke hearts, lemon juice, and parsley and heat through for 5 minutes. Return the shrimp to the pot and serve.


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