15-Minute Shrimp and Orzo
This i15-minute shrimp and orzo recipe is an absolute dream recipe – it's ridiculously easy to whip up and tastes amazing. You're going to love the flavors of this easy shrimp and orzo recipe.
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Servings: 4
Calories: 708kcal
Equipment
- Pot
Ingredients
- 16 ounces orzo
- 2 teaspoons neutral cooking oil
- 1 yellow onion (peeled and minced)
- 1 fennel bulb (trimmed and minced, fronds reserved)
- ⅓ cup dry vermouth (or white wine or chicken stock)
- 2 cups chicken stock
- 12 ounces cherry tomatoes
- 2 tablespoons butter
- 1 pound extra large shrimp (peeled and deveined)
- Salt, pepper, and crushed red pepper to taste
Instructions
Cook the Orzo:
- Bring a large pot of salted water to a boil. Add the orzo and cook for 7-8 minutes until just under al dente. Drain and set aside.
Prepare the Sauce:
- As the orzo is boiling, prepare the sauce. Heat the neutral cooking oil in a wide pot over medium heat. Add the fennel and onion and cook for 5 minutes until it begins to soften. Season with salt and pepper.
- Add the dry vermouth and bring to a boil. Add the chicken stock and cherry tomatoes and bring to a boil for 3 minutes. Add the butter and continue cooking for 3-5 minutes until the sauce reduces and thickens slightly. Season with salt, pepper, and crushed red pepper.
Finish the Orzo:
- Turn on the broiler.
- Stir the orzo into the sauce and cook for 1 minute. Turn off the heat.
Broil the Shrimp:
- Arrange the shrimp on top of the orzo and drizzle with a touch of extra virgin olive oil and a sprinkle of salt and pepper. Transfer to the broiler for 3-5 minutes until cooked through.
To Serve:
- Divide the cooked shrimp and orzo between plates. Garnish with fennel fronds. Enjoy!
Nutrition
Calories: 708kcal | Carbohydrates: 100g | Protein: 43g | Fat: 13g | Sodium: 1150mg | Fiber: 7g | Sugar: 8g | Vitamin C: 33mg
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