1-1/2 lbs shrimp
1/4 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoon olive oil
2 tablespoon butter
1 shallot
4-6 cloves garlic
1-1/2 cups orzo
3-1/2 cups low-sodium chicken broth
1/4 cup dry white wine optional
1 cup cherry tomatoes
1 teaspoon lemon zest
2 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 cup Parmesan cheese
1/4 cup heavy cream optional
1/4 cup parsley - minced
salt and pepper - to taste
Directions
- Clean your shrimp and pat dry. Add all your seasonings to your shrimp.
- Heat the olive oil on medium high heat. Add in half the shrimp and cook for 45 seconds per side. Repeat with the remainder of the shrimp. Set the shrimp aside.
- Turn the heat to medium and add in the butter and olive oil. Once the butter has melted, add your diced shallots. You can also use white or yellow onions. Cook for 2-3 minutes or until aromatic. Add in the crushed garlic and sauté for 30 seconds.
- Add in the orzo and toast for 3 minutes.
- Add your chicken broth, wine, and seasonings. Simmer on medium low for 9-10 minutes or until al dente. If you like your orzo softer, cook for 10-12 minutes or until your desired doneness.
- Add in the freshly grated parmesan cheese and heavy cream (if you are using heavy cream). Simmer for 3 minutes.
- Remove from the heat and top with fresh parsley.
