Ingredients

The following ingredients have 4 Servings
  • 1 pound medium shrimp, thawed (I used 21-30 count tail on)
  • 1 cup uncooked orzo pasta
  • 1 tablespoon butter
  • 2 1/4 cups chicken stock (you can sub 1/2 cup cream if you like)
  • 1 4 ounce jar sun dried tomatoes, packed in oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated asiago or parmesan with a bit extra for garnish
  • 1/2 cup cherry tomatoes halved (optional)

Instruction

  • Drain the sun dried tomatoes, RESERVING THE OIL.
  • Heat a large skillet.  Add 2 tablespoons of the reserved oil from the sun dried tomatoes.
  • Sear shrimp 2-3 minutes on each side being careful not to over cook as they will require some cooking time when added back in.
  • Remove shrimp and set aside.  Add 1 tablespoon butter to the skillet.  Add in orzo and toast until lightly brown.  About 3-4 minutes.
  • Add drained sun dried tomatoes, garlic and rosemary.  Cook for 2-3 more minutes until garlic is fragrant.
  • Add chicken stock.  Reduce heat to low and simmer for about 15 minutes until all the reserved stock is gone and orzo is light and fluffy.
  • Toss in 1/2 cup grated asiago or parmesan cheese and the reserved shrimp. Heat through until shrimp is warm.  Top with additional grated cheese if you like.
  • We love this served with a simple salad and crusty french bread!