Lemon Shrimp Orzo

Orzo pasta is a type of pasta which is made in the shape of a grain of rice. It is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. I like to cook with it as it doesn't take as much time to cook as rice. It makes a great rice-substitute on those busy days.

I love using mason jars for pantry storage!

My busy days (and nights) are rapidly approaching.  I'm always on the lookout for a quick and healthy dinner.  I found this recipe on Pinterest (I have no clue where it came from so can't give the author proper credit). This made a great dinner.  From start to finish I had dinner on the table in 30 minutes.  It's a one-pot meal, too, so not much kitchen mess. I will definitely make this again.  The orzo alone would be great with baked chicken or a steak, the lemon gave it so much flavor.

                         LEMON SHRIMP ORZO

2 cups orzo
2 garlic cloves, minced
4 tablespoons butter
2 cups fresh spinach, chopped
3 1/2 cups vegetable or chicken stock (I used chicken)
Zest and juice from one lemon
1 pound large (21-30 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper (or lemon pepper seasoning)

Preheat oven to 400.

In a large ovenproof skillet, melt butter over medium heat.  Add garlic and orzo; cook, stirring regularly, until garlic is fragrant and orzo starts to turn light brown.  Add stock, lemon juice and zest; cook until orzo is al dente and most of the liquid is absorbed, about 10 minutes (add water or additional stock, if necessary).

Season shrimp with salt and pepper (or with lemon pepper as I did).

Stir chopped spinach into orzo mixture, then top with the shrimp. Place skillet in oven on a middle rack and bake until shrimp are pink, about 7-9 minutes.  Avoid overcooking as shrimp will continue cooking for a couple of minutes when you pull the skillet from the oven.

Serves 4.