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A quick and flavorful one-pan meal featuring juicy shrimp, creamy orzo cooked in chicken broth, fresh cherry tomatoes, sweet corn, and basil pesto, ready in about 35 minutes and serving four.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 small shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup dry orzo
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup fresh or frozen corn kernels
  • 1 1/2 cups halved cherry tomatoes
  • 1/3 cup prepared basil pesto
  • 1 tablespoon fresh lemon juice
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. Pat the shrimp dry with paper towels and season with half the kosher salt and all the black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the shrimp about 2 minutes per side until opaque; remove and set aside.
  3. Reduce heat to medium, add the remaining olive oil and the chopped shallot, and sauté until soft, about 2 minutes.
  4. Add the minced garlic and dry orzo, stirring about 1 minute to lightly toast the orzo.
  5. Pour in the chicken broth, add the corn, halved cherry tomatoes, and the remaining kosher salt, and bring to a gentle boil.
  6. Lower heat to medium-low and simmer, stirring occasionally, for 10–12 minutes until the orzo is tender and the mixture is creamy.
  7. Stir in the basil pesto and fresh lemon juice until well combined.
  8. Return the cooked shrimp to the skillet and warm through for 1–2 minutes.
  9. Remove from heat and top with crumbled feta and chopped fresh basil.

Notes

Do not overcook shrimp; remove when opaque as they will finish cooking when added back., Pat shrimp dry before seasoning for better searing., If orzo looks dry before done, add more broth or water and continue simmering., Stir orzo occasionally to prevent sticking and create creamy texture., Add feta and fresh basil just before serving for best freshness., Use a wide, heavy skillet for even liquid reduction and creamy orzo., Protein swaps: cubed chicken, scallops, or firm tofu, adjust cooking times accordingly., Vegetable swaps: spinach, peas, roasted peppers, or zucchini can be added for variation., Pesto alternatives: sun-dried tomato, parsley, or lemon-garlic herb sauces., Cheese swaps: Parmesan or pecorino as alternatives to feta., Add spice: red pepper flakes during shallot cooking or a spoonful of harissa in broth for heat., Leftovers keep 3-4 days refrigerated; reheat adding broth or water to maintain creaminess., Freeze only cooked orzo separately for up to 2 months; add freshly cooked shrimp when serving., Make-ahead: cook orzo and sauce in advance, sauté shrimp fresh before serving.

Nutrition

Find it online: https://cozyovenkitchen.com/one-pan-pesto-shrimp-orzo-with-corn-tomatoes/