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Easy One-Pan Mediterranean Shrimp with Orzo

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A quick and flavorful one-pan Mediterranean shrimp dish with orzo and sun-dried tomatoes, perfect for busy weeknights and fuss-free dinners.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1 cup (180g) dry orzo pasta
  • ½ cup (75g) sun-dried tomatoes packed in oil, chopped
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 3 cups (720ml) low-sodium chicken broth (or vegetable broth for a lighter option)
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley or basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Peel and devein the shrimp if not already done. Chop sun-dried tomatoes, mince garlic, finely dice onion, and roughly chop fresh herbs. Measure out orzo and broth. This should take about 10 minutes.
  2. Place a large skillet or sauté pan over medium heat and add 3 tablespoons of olive oil. Once shimmering, add the chopped onion. Sauté for 3-4 minutes until softened and translucent, stirring occasionally.
  3. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until fragrant but not browned.
  4. Pour in 1 cup (180g) of dry orzo. Stir to coat the orzo in the oil and tomato mixture. Toast lightly for 1-2 minutes until nutty aroma develops.
  5. Slowly add 3 cups (720ml) of low-sodium chicken broth. Stir well to combine and bring the liquid to a gentle boil. Reduce heat to low, cover with lid, and let simmer for about 10 minutes. Check occasionally to prevent sticking.
  6. After the orzo has absorbed most of the broth but is still slightly al dente, nestle the shrimp into the pan. Sprinkle with salt, pepper, and red pepper flakes if using. Cover and cook for 4-5 minutes until shrimp turn pink and opaque.
  7. Remove from heat, squeeze juice of 1 lemon over the dish, and sprinkle chopped fresh parsley or basil on top. Stir gently to combine.
  8. Let the dish sit covered for 2 minutes to allow flavors to meld. Serve warm, garnished with extra herbs or a drizzle of olive oil if desired.

Notes

If orzo absorbs broth too quickly, add a splash more broth or water to finish cooking. Avoid overcooking shrimp to prevent rubbery texture. Use fresh shrimp when possible; thaw frozen shrimp completely before cooking. Burnt garlic tastes bitter, so add garlic after onions soften and stir quickly. Fresh herbs and lemon juice at the end brighten the dish. Leftovers keep well for up to 2 days refrigerated; reheat gently with a splash of broth or water.

Nutrition

Keywords: one-pan, shrimp, orzo, Mediterranean, quick dinner, easy recipe, sun-dried tomatoes, weeknight meal

Find it online: https://magnetmeal.com/easy-one-pan-mediterranean-shrimp-with-orzo-perfect-for-quick-dinners/