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5.0 from 15 votes

Creamy One Pot Orzo

This creamy One Pot Orzo is perfect for summer with the fresh herbs and tomatoes. Whip it up in only 30-minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 -4
Calories: 373 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 lb cooked, peeled frozen shrimp (defrosted)
  • 2 tbsp olive oil
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 small yellow onion
  • zest of one lemon
  • juice of one lemon
  • 1 pint baby tomatoes, halved
  • 1 tbsp vegetable stock paste
  • 1 cup dried orzo pasta
  • 2-2 1/2 cups water
  • 1/2 cup plain greek yogurt
  • Fresh basil, mint and cilantro for garnish

Instructions

    Cup of Yum
  1. Add defrosted, cooked shrimp to a bowl and add 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Stir and set aside.
  2. To a large high-sided skillet add 2 tbsp olive oil and set to medium heat. Add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
  3. Keep the pan on medium heat and add the onion. Cook for about 5 minutes to soften and then add the minced garlic. Cook for another 1-2 minutes and then stir in lemon juice and lemon zest.
  4. Add half of the halved tomatoes, vegetable stock paste and orzo. Stir to combine and then pour in 2 cups water. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the orzo cooks, removing the lid to stir once or twice so it doesn't stick.
  5. Cook until the orzo is al dente, about 8-9 minutes and then add shrimp back in for 1-2 more minutes just to warm. If you find the orzo isn't quite done and there isn't alot of liquid left, add another half cup of water and cook for a few more minutes.
  6. Remove the orzo from the heat and serve topped with a dollop of yogurt, the rest of the fresh tomatoes and mixture of fresh herbs.

Notes

  • If you don't have vegetable stock paste, just use vegetable broth instead of water to ensure you get the same flavours.
  • If you want to use uncooked shrimp, make to sure cook them fully at the beginning of the recipe. Then follow the rest of the instructions, adding the shrimp back in at the end of the recipe.

Nutrition Information

Calories 373kcal (19%) Carbohydrates 28.4g (9%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 3.1g (16%) Polyunsaturated Fat 2.1g Monounsaturated Fat 10.9g Cholesterol 185.8mg (62%) Sodium 747.9mg (31%) Fiber 2.4g (10%) Sugar 6.4g (13%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 373

% Daily Value*

Calories 373kcal 19%
Carbohydrates 28.4g 9%
Protein 30g 60%
Fat 17g 26%
Saturated Fat 3.1g 16%
Polyunsaturated Fat 2.1g 12%
Monounsaturated Fat 10.9g 55%
Cholesterol 185.8mg 62%
Sodium 747.9mg 31%
Fiber 2.4g 10%
Sugar 6.4g 13%

* Percent Daily Values are based on a 2,000 calorie diet.