Happy March!! I hope everyone had a fantastic extra leap day yesterday. :)
I cannot believe March is here. I cannot believe that May 13th (our due date) is a little over 2 months away. I cannot believe any of this. However, one thing I am trying to do more of these days is cook more/eat out less, but also not spend inordinate amounts of time in the kitchen, either. So I’m trying to ramp up my arsenal of one-pot meals and crock pot meals.
This one pot Lemon Orzo Shrimp from Damn Delicious fit the bill, made a whole bunch of food (leftovers were delish!) and was really, really, easy.
- 1 package frozen medium shrimp, peeled and de-veined
- 1 tablespoon olive oil
- 1 tablespoon of jarred minced garlic
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 1 package orzo pasta
- 1 48-oz. package low sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 bag frozen peas
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese (or as much as you want to top it all off)
Preheat oven to 400 degrees F. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 15 minutes or until Parmesan crust is crispy.
This one pot lemon orzo shrimp was SO easy, took very little prep-work, and made LOTS of leftovers. In fact, my version may or may not feed a medium-sized army. Which would be great for a big family or family of hungry teenagers. Or whatever. Anywho, we thoroughly enjoyed it and it’s one I’ll definitely be making again.
What’s your favorite one-pot meal? I need it!