This creamy one pot orzo is perfect for summer with the fresh herbs and tomatoes. Whip it up in only 30-minutes.
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GET THE RECIPE
Add defrosted, cooked shrimp to a bowl and add 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Stir and set aside.
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To a large high-sided skillet add 2 tbsp olive oil and set to medium heat. Add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
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Keep the pan on medium heat and add the onion. Cook for about 5 minutes to soften and then add the minced garlic. Cook for another 1-2 minutes and then stir in lemon juice and lemon zest.
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Add half of the halved tomatoes, vegetable stock paste and orzo. Stir to combine and then pour in 2 cups water. Bring to a boil over high heat and then turn to medium-low once simmering.
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Keep at a simmer and cover with a lid most of the way while the orzo cooks, removing the lid to stir once or twice so it doesn't stick.
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Cook until the orzo is al dente, about 8-9 minutes and then add shrimp back in for 1-2 more minutes just to warm.
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Remove the orzo from the heat and serve topped with a dollop of yogurt, the rest of the fresh tomatoes and mixture of fresh herbs.
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