|I love using mason jars for pantry storage!|
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.