Description
A delightful one-pan recipe featuring orzo pasta and succulent shrimp, enhanced with Parmesan cheese and fresh vegetables.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon onion powder
- Salt and freshly cracked black pepper to taste
- 1 cup orzo pasta
- 3 cups vegetable broth
- 1 cup grape tomatoes, halved
- 1 cup baby kale
- 1 cup shredded Parmesan cheese
- 1 teaspoon dried basil
- Juice of 1 lime
- Chopped chives (for garnish)
Instructions
- In a spacious skillet, warm the olive oil over medium heat.
- Introduce the shrimp, seasoning them with onion powder, salt, and pepper. Sauté for about 3-4 minutes until they are fully cooked and have a lovely pink hue. Transfer the shrimp to a plate and keep warm.
- In the same skillet, add the orzo and allow it to toast for a couple of minutes, stirring consistently to avoid burning.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for around 10 minutes, stirring occasionally until the orzo is al dente and the liquid has mostly evaporated.
- Stir in the grape tomatoes, baby kale, the reserved shrimp, Parmesan cheese, dried basil, and lime juice. Mix well until the kale wilts and all ingredients are harmoniously combined.
- Adjust the seasoning with additional salt and pepper if desired. Finish with a sprinkle of chopped chives before serving.
Notes
- For an extra zing, consider adding a pinch of cayenne pepper when cooking the shrimp.
- You can swap the shrimp for grilled chicken or your favorite vegetables for a delightful variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg