RCI-SF.005.0053.001
Shrimp and Orzo Casserole
Orzo is an ideal candidate for a baked pasta dish because it doesn't need to be cooked first; simply cover and cook the casserole for 15 minutes before adding the topping.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 2 tsp
- garlic cloves2 unitminced
- ½ tsp
- 1 dash
- (14½oz) can diced tomatoes1 unitundrained
- (14oz) can reduced-sodium chicken broth1 unit
- 1 cup
- (14oz) can quartered artichoke hearts1 unitdrained
- 1 tsp
- ¼ tsp
- shelled1 lbde-veined cooked medium shrimp, tails removed
- 2 tbsp
- 1 cup
Method
1
Heat olive oil in a large, oven-safe skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn.
2
Stir in dried oregano and crushed red pepper, cooking for 30 seconds to bloom the spices and release their flavors.
3
Pour in the undrained canned diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a boil.
4
Add the uncooked orzo to the boiling liquid and stir well. Reduce heat to medium and simmer for 12 to 14 minutes, stirring occasionally, until the orzo is almost tender but still slightly al dente.
13 minutes
5
Drain the artichoke hearts and add them to the skillet along with the grated lemon peel and black pepper. Stir to incorporate.
6
Fold in the cooked shrimp gently, ensuring they are distributed evenly throughout the casserole.
7
Scatter the crumbled feta cheese over the top of the mixture. Transfer the skillet to a preheated 350°F oven.
8
Bake for 12 to 15 minutes until the casserole is heated through and the cheese is slightly softened.
14 minutes
9
Remove from the oven and let rest for 2 minutes. Garnish with fresh chopped parsley before serving directly from the skillet.