This One Pot Veggie Shrimp Orzo is the perfect weeknight meal. Lots of crisp veggies, succulent shrimp, fresh basil and a secret spice make this meal a favorite in our family!
Being a mom has been quite the adjustment. Don’t get me wrong, motherhood is a beautiful thing. I have really become quite fond of my yoga pant uniform, milk stained t-shirts and the pure joy of fishing Cheerios out of my hair at the end of the night. It’s the endless loads of laundry, piles of dishes, bottles that need washing, and a little girl that thinks my hip is the most important place in the world that get to me. It just doesn’t leave too much time for extravagant dinners. These days I find myself having to decide between showering or eating. Wanna take bets on which one wins? By the size of my thighs these days, I’m gonna have to say that isn’t a hard guess.
All kidding aside, getting dinner on the table some nights is quite the mission. With that being said, my love of one pot meals has grown into a much needed obsession. There is nothing better than coming downstairs at 5′ o clock, throwing everything into a pot and than walking away, only to return to find that dinner has magically made itself. That my friends, is a thing of beauty.
Shrimp and orzo are a match made in heaven. Seriously though. This combo is my fave! I love loading this dish with lots of veggies. This time I used squash, tomatoes and bell pepper but you could honestly use anything you have in your fridge. Often times I use asparagus and spinach because I always have them on hand. Fresh basil and real lemon juice are key in this dish. They bring out so much flavor, as does the lemon zest for an additional pop of flavor. My secret ingredient to this one pot shrimp orzo is the Old Bay seasoning. It mimics the flavor of good ol’ fashioned shrimp boils and it makes the whole kitchen smell absolutely amazing.
If you don’t have orzo you can substitute any other kind of small sized pasta, although you may have to adjust the cooking time. I have been wondering if this recipe would work well with quinoa? If you try that, let me know how it is!
Cheers to Tuesday’s, milky t-shirts, and one pot shrimp orzo!
- 2 Tablespoons Olive Oil
- 1 Cup Onion, diced (about one small onion)
- 4 Cloves Garlic, minced
- 1 lb. (16 oz.) Uncooked Orzo
- 3½ Cups Chicken Broth
- Juice of 1 Lemon
- 2 Teaspoons Lemon Zest
- 2 Teaspoons Old Bay
- 1 Teaspoon Black Pepper
- 2 Teaspoons Salt
- 1 Can (14.5 oz) Italian-Style Tomatoes
- 1 Yellow Squash, chopped
- 1 lb. Shrimp, divided and tails removed
- 1 Large Bell Pepper, chopped (red or yellow)
- 1 Tablespoon Fresh Basil, chopped
- ½ Cup Feta Cheese, crumbled (optional)
- In a medium skillet, heat olive oil on medium-high heat. Add in onion and garlic, sauté for 3-5 minutes or until the onions have become translucent. Add in the orzo and allow it to lightly brown for 1-2 minutes. Add in chicken broth, lemon, lemon zest, and seasonings. Bring to a boil. Once the mixture is boiling, cover and then reduce to a simmer. Cook for 15-20 minutes or until the broth has reduced down and the orzo is cooked throughout. Add in the tomatoes, squash, shrimp, bell pepper, and basil. Cook for another 10 minutes on medium heat until the shrimp is cooked throughout. Optional: Top with feta cheese crumbles.
Other Great Weeknight Meals:
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