Greek Rice with Shrimp

Step 1

Pat the 1 lb shrimp dry and season with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.

Step 2

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the 1 chopped onion. Cook, stirring, until soft and golden, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Step 3

Add the 1 cup orzo and stir to coat with oil. Toast until lightly golden, about 2 minutes.

Step 4

Pour in the 2 cups broth and bring to a simmer. Reduce heat to low, cover, and cook until the orzo is tender and liquid is absorbed, about 12-15 minutes. Stir occasionally to prevent sticking.

Step 5

Remove from heat. Gently fold in the cooked shrimp, the juice and zest of 1 lemon, and the 1/4 cup chopped parsley. Let stand for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper. Serve with extra lemon wedges if desired.

Step 6

Optional: For extra flavor, add a pinch of dried oregano or a sprinkle of red pepper flakes along with the garlic.

Step 7

Serve hot, garnished with additional parsley if you like.