One-Pan Shrimp and Orzo with Tomatoes and Feta

What you need

• 450 g (1 lb) raw shrimp, peeled and deveined, thawed if frozen
• 3 tbsp olive oil, divided
• 1 onion, thinly sliced
• 4 cloves garlic, chopped
• 1/4 tsp chili flakes
• 180 g (1 cup) orzo, uncooked
• 480 ml (2 cups) chicken stock, low-sodium
• 1 tsp dried oregano
• 250 g (9 oz) cherry tomatoes, halved
• 40 g (1/3 cup) Kalamata olives, pitted and halved
• 1 lemon, zested and halved
• 75 g (1/2 cup) feta, crumbled
• 2 tbsp parsley, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Pat the shrimp dry, toss with half the lemon zest and season with salt and black pepper.

2. 2

   Heat 1 tbsp of the olive oil in a large deep frying pan over medium-high heat. Lay in the shrimp in one layer and sear until pink underneath, about 2 min.

3. 3

   Turn the shrimp and cook 1 min more; they should still be slightly translucent in the middle. Move them to a plate.

4. 4

   Add the rest of the olive oil and the onion to the pan. Cook until soft, 3-4 min.

5. 5

   Stir in the orzo and toast it in the oil, stirring, until a few grains turn golden, 2 min.

6. 6

   Add the garlic and chili flakes and stir until fragrant, 30 seconds.

7. 7

   Pour in the stock, add the oregano and bring to a boil. Lower the heat, cover and simmer until the orzo is tender and most of the liquid is absorbed, 10-12 min. Stir twice so it does not stick, adding a splash of water if it dries out early.

8. 8

   Squeeze in the juice of half the lemon and stir in the tomatoes and olives.

9. 9

   Return the shrimp and their juices to the pan, tucking them between the orzo. Cover and cook over medium-low heat until the shrimp are opaque all the way through and the tomatoes start to soften, 2-3 min.

10. 10

    Taste and adjust the salt and black pepper.

11. 11

    Scatter over the feta, parsley and the remaining lemon zest. Serve from the pan with the other lemon half cut into wedges.

Imported from laughingspatula.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.