One Pan Orzo Shrimp and Tomatoes

I’m always interested in easy meals. One pan orzo shrimp and tomatoes is one of these. Everything gets cooked in the same skillet and is flavor enhanced by making some shrimp stock from the shrimp shells.

In Minnesota, it is generally hard to find good gulf shrimp, but Mary Jo found this wild-caught gulf shrimp at the Hy-Vee store.  It was 16 to 20 size, easy peel, (they cut the shell through the back).  I decided to make some shrimp stock in order to add some more flavor to the orzo.  It takes about 20 minutes total to make it, but if you would rather not bother, use vegetable or chicken stock to cook the orzo.

I used Amy’s homegrown plum tomatoes which were fairly small, but they added a nice flavor to the dish.  I think if I made this again, I’d use more tomatoes and add them in at the same time as the peas and shrimp.  As it was, they got cooked down and made more of a sauce, which is certainly not a bad thing!

The recipe is enough for four hungry people.  Serve it with some warm French bread on the side.  One pan orzo shrimp and tomatoes is easy and satisfying.  Here’s the printable recipe.

One Pan Orzo Shrimp and Tomatoes

Quick, one pan meal that has amazing flavor.

5 from 1 vote

Print Pin Rate

Course: Main dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Author: Joe Boyle

Ingredients

• 1 lbs . shell on shrimp , shells removed and shrimp deveined
• 2 tbsp butter
• 2 garlic cloves , minced
• 1 small onion , diced
• 8 oz . orzo pasta
• 3 cups shrimp stock , (see instructions), or vegetable/chicken stock
• 5 small plum tomatoes , seeds removed and chopped
• 1/2 cup frozen peas
• 1 tbsp dried oregano
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes
• salt and pepper to taste

Shrimp stock

• Shells from 1 lbs. shrimp
• 3 1/4 cups water
• 1 bay leaf

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Instructions

• Peel and devein shrimp, reserve shells for stock
• Preheat oven to 400°
• In an oven safe skillet on medium heat, melt butter and add onion and garlic, saute for 3 to 4 mins
• Add orzo and stir to coat with butter.
• Add shrimp stock, tomatoes and oregano, cover and bring to a boil to cook the orzo, 12 minutes.
• Taste, add salt and pepper as desired
• Stir in peas, lemon juice, and pepper flakes, then lay shrimp into the orzo
• Place in oven 12 minutes to cook the shrimp
• Remove from oven and serve

Shrimp stock

• Place shrimp shells in a medium saucepan with 3 1/4 cups water and 1 bay leaf
• Bring to a boil and simmer for 15 minutes.
• Remove from heat and strain into a bowl; discard shells and save stock for the orzo