Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium seafood or vegetable broth
  • 1 tsp dried oregano
  • 3/4 cup uncooked orzo pasta
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 1 tablespoon of olive oil in a pot over medium-high heat. Season shrimp with salt and pepper, sear for 1-2 minutes per side until pink and opaque, then remove with a slotted spoon and set aside.
  2. In the same pot, add 2 tablespoons of olive oil. Sauté diced onion and carrots for 5 minutes until onions are translucent, then stir in minced garlic and cook for 60 seconds.
  3. Add dry orzo to the vegetables and stir constantly for 2 minutes until the pasta is slightly golden and smells nutty.
  4. Pour in diced tomatoes and broth, stir in dried oregano, bring to a boil, then reduce heat to medium-low and simmer uncovered for 8-10 minutes until orzo is al dente.
  5. Return the seared shrimp and their juices to the pot. Stir in lemon juice, lemon zest, and fresh parsley. Heat through for 1 minute without boiling, then remove from heat.