Mediterranean Shrimp Orzo in Tomato Broth

• 8 ounces orzo
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add garlic, crushed tomatoes, oregano, and red pepper flakes. Simmer for 5 minutes.
4. 4 Stir in chicken broth and bring to a gentle boil.
5. 5 Add shrimp to the skillet, cooking just until pink and curled, about 2-3 minutes per side.
6. 6 Stir in cooked orzo and lemon juice. Season with salt and pepper.
7. 7 Serve hot, garnished with parsley and lemon wedges on the side.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add spinach or kale for extra greens.
• Substitute scallops for shrimp for a richer dish.

Substitutions

• Use gluten-free pasta if needed.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Crusty bread
• Mixed green salad

Nutrition

Tips

• For extra flavor, use shrimp stock instead of chicken broth.
• Add a splash of white wine with the tomatoes for a deeper flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with additional broth.

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc.
• Serve with crusty bread to soak up the broth.

FAQ