I found this recipe (well sort of!) in my new 29 Minutes to Dinner cookbook from the Pampered Chef. The original recipe was a little different. I immediately swapped out ingredients I wasn’t crazy about (clam juice) and I knew my family would not eat (mint).
Tonight was t-ball practice so I measured out all of the ingredients before leaving the house. This way when I came home, everything was ready to go for a quick dinner.
1/2 lb shrimp, peeled and deveined
1 Tbsp vegetable oil
1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar
2 cups chicken broth
1 cup white wine (the original recipe called for clam juice)
1 clove garlic, minced
8 oz orzo
1 cup frozen peas
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp lemon zest, grated
1 Tbsp parsley, finely chopped (the original recipe called for mint)
In a large bowl, toss shrimp with salt, pepper, and sugar. Heat oil in a large skillet over medium-high heat. Cook shrimp for 3 minutes. Turn shrimp and remove from heat. Let stand for another 1 minute, or until shrimp turn pink and are opaque. Remove shrimp from skillet.
Add broth, wine, orzo, and garlic to the skillet. Bring to a boil. Cover and cook on medium-low for 10-12 minutes, or until orzo is cooked. Return shrimp to skillet, add peas, butter, and lemon juice. Cover and let stand for 3-5 minutes or until heated through. Remove from heat and top with grated lemon zest and parsley.
Is it a Keeper?
YUM! This was fantastic! It was also very fast to make and only used one pot (double bonus!). The orzo was really creamy with just a hint of garlic and the perfect amount of lemon flavor.
I will definitely be adding this recipe to my quick dinner idea box! Since I had everything pre-measured, it only took about 20 minutes to prepare the meal!
We ended up topping the dish with freshly grated parmesan cheese! YUM!
If you like this recipe, be sure to subscribe by clicking on the “subscribe” link on the right. You’ll be notified my new posts. Also, be sure to follow me on Facebook — simply click on the link to the right!