Stick of Butter Shrimp and Orzo
This stick of butter shrimp and orzo is a one-pot dinner that begins on the stovetop with creamy, cheesy orzo, that is topped with shrimp and finished in the oven. And yes, there is a whole stick of butter in the dish.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1 cup orzo pasta
- 1/3 cup white wine
- 1 (14.5 ounce) can diced tomatoes
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 3/4 teaspoon ground black pepper, divided
- 1 cup grated Parmesan cheese, divided
- 1 pound large frozen peeled shrimp, partially thawed
- 1/4 teaspoon crushed red pepper
- 1/2 cup butter, cut into tablespoon-sized pieces
- 1 lemon, juiced
- chopped parsley, for garnish
Directions
-
Preheat the oven to 350 degrees F (180 degrees C).
-
Heat oil in a large, deep ovenproof skillet over medium-high heat. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, sprinkle with 3/4 teaspoon salt, and cook for 2 minutes.
-
Stir in orzo until coated and lightly toasted, about 1 minute. Add wine and cook for 1 minute, then stir in tomatoes and mushroom soup. Fill the tomato can with water and add to orzo mixture. Stir in 1/4 teaspoon black pepper. Bring mixture to a simmer, stirring often to prevent sticking, until pasta begins to soften, 5 to 7 minutes. Stir in remaining 1/2 teaspoon black pepper; remove from heat.
-
Top with 2/3 cup Parmesan cheese and arrange shrimp in a single layer on top. Sprinkle with remaining 1/4 teaspoon salt, pepper to taste, and crushed red pepper, and top with butter. Sprinkle with lemon juice; cover with foil.
-
Bake in the preheated oven until orzo is tender and shrimp is pink and opaque, 25 to 30 minutes.
-
Remove from the oven and stir until creamy. Stir in remaining Parmesan, sprinkle with parsley, and serve.
