No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Skillet Shrimp and Orzo

Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.

  • prep: 15 mins
    total time: 35 mins
  • servings: 4
Photography: Hector Sanchez

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, minced
  • 3 cups halved grape tomatoes (about 1 pound)
  • Coarse salt and ground pepper
  • 3/4 pound orzo
  • 3 1/4 cups low-sodium chicken broth
  • 1 pound large shrimp, peeled and deveined
  • 1 cup fresh basil leaves, torn

Cook's Note

Shopping Tip
Look for orzo near the other dried pastas. It's also great in brothy soups or tossed with herbs for an easy side.

Directions

  1. Step 1

    Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.

  2. Step 2

    Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

Source
Everyday Food, May 2012

Reviews (6)

  • 11 Dec, 2013

    Great base recipe. I added yellow onion, red and green bell peppers, and many Italian spices. Delish!

  • 18 Jun, 2013

    My family and I love this dish. I did add crushed red peppers; oregano and a squeeze of lemon. Great dish will be making it again.

  • 9 Jun, 2013

    This was good. I felt it needed a little more of something, it just didn't have a real deep flavor. Next time I might stir some Parmesan cheese into the orzo when it comes out of the oven or even put in a little red pepper flakes. It's a good base that you can add or own touch too.

  • 27 Aug, 2012

    My husband and I loved the recipe with one exception. The grape tomatoes fell apart and we were left with "skins" once the dish was finished. Next time, I will try this recipe using diced Roma tomatoes that hold together better. I also "tweaked" the recipe by adding some white wine to the broth (1/4 c.instead of broth) and dressed the dish with an additional sprinkling of Romano cheese and some toasted pine nuts. Together with the basil, these additions were wonderful. Great recipe!

  • 26 Jun, 2012

    Ditto! A great, simple, fast recipe. Perfect for weekday dinner.

    I like to also add peas to the orzo just before putting it in the oven.

  • 10 Jun, 2012

    This is a fantastic recipe. It's simple and delicious. I use cooked shrimp and whole wheat orzo.