![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/07\/lemon-orzo-shrimp-300x200.jpg\")
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Another one pot dish that’s good and easy to make, and a snap to clean up.<\/p>\n
You’ll Need: <\/strong><\/p>\n -1 pound medium shrimp, peeled and deveined You’ll Do:<\/strong><\/p>\n 1) Preheat oven to 400 degrees F. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n-Kosher salt and freshly ground black pepper, to taste
\n-1 tablespoon olive oil
\n-3 cloves garlic, minced
\n-1 onion, diced
\n-1\/2 teaspoon dried oregano
\n-8 ounces orzo pasta
\n-2 cups chicken broth
\n-1 (14.5-ounce) can diced tomatoes, drained
\n-1\/2 cup frozen peas
\n-Juice of 1 lemon
\n-1\/4 cup grated Parmesan cheese<\/p><\/blockquote>\n
\n2) Season shrimp with salt and pepper, to taste; set aside.
\n3) Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
\n4) Stir in chicken broth and 1\/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
\n5) Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
\n6) Serve immediately with crusty bread and refreshing beverage.<\/p><\/blockquote>\n