Shrimp… how do I love thee? Let me count the ways… it’s yummy, cooks up fast and is healthy ( of course depending on how you cook it). This is an awesome week night meal- it takes about 20 minutes for the entire thing which to me makes a recipe heaven sent when getting home from work. If you are planning your dinners for the week this Sunday, add this one to the mix and let me know what you think!
- 1 and a 1/2 Cups Uncooked Orzo
- 1 pound large shrimp, peeled and deveined (frozen is fine as long as defrosted)
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- 3/4 of a cup vegetable broth
- 1 pint grape tomatoes
- 1 teaspoon dry basil
- Salt and pepper to taste
Cook the orzo according to package directions. When done, drain and return to pot.
While orzo is cooking, heat olive oil over medium high heat and slice grape tomatoes in half
Once oil is hot, add shrimp to cook. Cook until just cooked through about two and a half minutes. Remove shrimp into a serving bowl.
Add garlic and red pepper to the olive oil. Cook until brown and you can smell the roasted garlic- be careful not to burn.
Add the chicken broth and increase the heat to high. Stir and cook to thicken a bit, about three minutes.
Add tomatoes and cook until just soft. Season with salt and pepper if desired.
Return shrimp to pan to toss in sauce and to heat up again for around one minute.
Add orzo to serving bowl and top with shrimp and sauce.