Skillet Shrimp and Orzo
Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.
- 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
Look for orzo near the other dried pastas. It's also great in brothy soups or tossed with herbs for an easy side.
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.
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.