Creamy One Pot Orzo

This creamy One Pot Orzo is perfect for summer with the fresh herbs and tomatoes. Whip it up in only 30-minutes.

Course 30 minute meals

Cuisine American-Inspired

Keyword one pot

Prep Time 10

Cook Time 20

Total Time 30

Servings -4

Calories 373kcal

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.
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.
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.
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. 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.
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. If you find the orzo isn't quite done and there isn't alot of liquid left, add another half cup of water and cook for a few more minutes.
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.

If you don't have vegetable stock paste, just use vegetable broth instead of water to ensure you get the same flavours.
If you want to use uncooked shrimp, make to sure cook them fully at the beginning of the recipe. Then follow the rest of the instructions, adding the shrimp back in at the end of the recipe.