I forgot to take a picture of this one but I’ll be making it again in the future so I’ll add it then. This recipe is so easy and quick that it will surprise you. The original had cheese but I actually didn’t feel like it contributed a lot to the dish so I took it out. Also I used probably more like 12 oz of orzo because that’s how much was in the box and I didn’t feel like having an extra 4oz in there it would ruin it (it didn’t)

One Pot Lemon Shrimp

1 pound shrimp
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
8 to 12 oz orzo pasta
2 cups chicken broth
1 can diced tomatoes, drained
1/2 cup frozen peas
1 lemon, juiced
salt and pepper, to taste

1. Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside.
2. Heat olive oil in a 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.
3. 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.
4. Place into oven and bake until shrimp are cooked through, about 12-14 minutes.

Source: Damn Delicious