I was craving a warm risotto tonight, but I hate going through all the effort to make it. Using orzo instead of arborio rice simplifies this recipes and lightens it up without sacrificing any of the creaminess you get from a good risotto. The lemon enhances the flavor of the shrimp and every bite is bursting with flavor. The dish is light enough to make in the summer and warm enough to have in winter using pantry and freezer staples.
Creamy Lemon Orzo with Peas & Shrimp
- 1 tablespoon olive oil
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 2 tablespoons chopped fresh thyme
- 6 garlic cloves, minced
- 1 cup uncooked orzo
- 1/3 cup white wine
- 3 cups unsalted chicken stock, divided
- 1/2 teaspoon kosher salt
- 1 cup frozen green peas
- 1 tablespoon grated lemon rind
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 ounce 1/3-less-fat cream cheese.
- Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.
- Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining cup of stock, peas, rind, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls and enjoy!