This is! It was dinner two nights ago and YUM! Was it good. Shrimp Orzo Skillet from a random Pampered Chef cookbook I have. Where it came from, I'm not entirely sure, but I'm glad I have it.
8 oz large uncooked shrimp (21-25 lb)
1 tbsp vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground balck pepper
1/8 tsp sugar
8 oz orzo pasta
1 garlic clove (riiiight! or 3)
2 cups chicken broth
1 cup clam juice (i used clam broth because I was too lazy to spend forever at the store finding clam juice)
1 tbsp thinly sliced fresh mint
1 cup frozen peas
1 tbsp butter
For shrimp, peel and devein shrimp. Add oil to skillet; heat over medium high heat 1-3 minutes. As skillet is heating combine salt, pepper, and sugar in a bowl; add shrimp and toss to coat.
Brown shrimp in a single layer in skillet for about a minute or so. Just until the first side gets a little golden and edges start to pink up. Take the skillet off the heat and flip the shrimp over to the second side. Allow to finishing cooking off the heat for about 30 seconds or so until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
For orzo, in the same skillet, combine orzo, chopped garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium-low. Cook 10-12 minutes, until orzo is cooked through. (I took the lid off at this point and let more liquid evaporate off before moving to the next step)
As orzo is cooking, zest lemon to measure 1 tbsp of zest; and juice lemon for 1 tbsp of juice. Thinly slice the mint up.
Remove the pan from the heat and stir in the peas. (yes, the FROZEN peas), butter and lemon juice. Arrange the cooked shrimp up on top of the orzo and cover. Let stand 3-5 minutes to warm everything back up together. Sprinkle with lemon zest and mint right before serving.
Give it a try, friends! It's a great light dinner for those warmer nights. (Sorry northerners, but yes, we've had warmer nights already here in Tejas!) I served this with a simple spinach salad and vinaigrette dressing. Cheers!