This Meatless Friday, try Barb Szyszkiewicz's one-pot main dish recipe: it's quick to cook and clean up.
On busy days, quick-to-prepare recipes can help you get dinner on the table faster than getting takeout. One shortcut I've figured out recently is to use cooked shrimp, which reheats very quickly if you pour boiling water over it in a colander. This saves time and mess when you're cooking.
Orzo with Shrimp and Vegetables
Makes 4 servings
1 tbsp olive oil
1 medium onion, sliced
3 cloves garlic, minced
1/8 tsp crushed red pepper
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
8 oz orzo pasta
2 cups chicken or vegetable broth
1/2 cup water
1 1/2 cups grape tomatoes, halved OR 14-oz can diced tomatoes, drained
1/2 cup frozen peas (no need to thaw)
juice of 1 lemon
1/4 cup grated Parmesan cheese
3/4 lb cooked shrimp, peeled, tails removed
handful of fresh basil, chopped
Heat olive oil in a large heavy skillet. Add onion, then garlic and spices. Cook, stirring often, until onion is translucent and spices are fragrant. Stir in orzo until it lightly browns (1 to 2 minutes). Add chicken broth and water. Bring to a boil; simmer until orzo is cooked through, about 10 minutes. Stir in tomatoes, peas, and lemon juice. Sprinkle with Parmesan. Heat shrimp by placing in a colander and pouring boiling water over it. Stir into orzo. Garnish with fresh chopped basil.
Copyright 2021 Barb Szyszkiewicz
Images: copyright 2021 Barb Szyszkiewicz, all rights reserved
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count. Her booklet, The Handy Little Guide to Prayer, is available now from Our Sunday Visitor.