Ingredients:
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to flavor
- 1 tablespoon olive oil
- three cloves garlic, minced
- 1 onion, diced
- half of teaspoon dried oregano
- 8 ounces orzo pasta
- 2 cups bird broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup frozen peas
- Juice of one lemon
- 1/four cup grated Parmesan cheese
Directions:
- Preheat oven to four hundred tiers F.
- Season shrimp with salt and pepper, to flavor; set aside.
- Heat olive oil in a massive oven-proof skillet over medium high warmness. Add garlic, onion and oregano, and cook, stirring frequently, till onions have become translucent, approximately 3-4 mins. Stir in orzo until lightly browned, approximately 1-2 minutes.
- Stir in fowl broth and half of cup water. Bring to a boil; cowl, lessen warmness and simmer till pasta is cooked through, about 10-12 mins. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
- Place into oven and bake till shrimp are cooked through, approximately 12-14 minutes.
- Serve immediately.
