Description
Serve with a chunk of hot crusty buttery garlic bread and a nice garden salad!
Ingredients
- 1 pound Medium Size Shrimp, Peeled And Deveined
- Salt And Freshly Ground Black Pepper To Your Tastes
- 1 Tablespoon Good Quality Extra Virgin Olive Oil
- 2 cloves Garlic, Finely Minced
- 1 Small Yellow Onion, Chopped
- ½ teaspoons Dried Oregano
- 1 cup Orzo Pasta
- 2 cups Low-sodium Chicken Stock, Store Bought Or Homemade
- ½ cups Water
- 14-½ ounces, weight Canned Petite Diced Tomatoes, Drained
- 2 Tablespoons Freshly Squeezed Lemon Juice
- ¼ cups Freshly Shredded Parmesan Cheese
Preparation
Preheat oven to 350 F. Season shrimp with salt and pepper and set aside.
Heat olive oil in a large oven-safe skillet over medium high heat. Add garlic, onion and oregano and cook, stirring often until onions are translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken stock and water and bring to a boil. Cover, reduce heat and simmer on low heat until pasta is cooked through, about 10-12 minutes.
Stir in tomatoes, lemon juice and shrimp, mix well. Place in the oven and bake until shrimp are cooked through, about 12-14 minutes. Sprinkle with Parmesan cheese and serve immediately.
