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!