Creamy Shrimp and Orzo Bake

Creamy Shrimp and Orzo Bake

Ingredients

• 1 tablespoon olive oil
• 1/2 cup 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
• 1 cup grated Parmesan cheese
• 1 pound shrimp
• 1/4 teaspoon crushed red pepper
• 1/2 cup butter
• 1 lemon, juiced
• chopped parsley,

Method

1. Preheat your oven to 350°F (180°C).
2. In a large, deep oven-safe skillet, heat some oil over medium-high heat. Add diced onions and cook until they start to become tender, which should take about 3 minutes. Then, add minced garlic along with 3/4 teaspoon of salt, cooking for an additional 2 minutes.
3. Next, mix in the orzo pasta, stirring to coat it well and toasting it lightly for about 1 minute. Pour in white wine and let it cook for 1 minute, followed by the addition of diced tomatoes and mushroom soup. Use the empty tomato can to measure water, adding that to the skillet as well. Stir in 1/4 teaspoon black pepper and bring the mixture to a gentle simmer, stirring frequently to avoid sticking, until the orzo begins to soften, approximately 5 to 7 minutes. Mix in the remaining 1/2 teaspoon of black pepper and take it off the heat.
4. Sprinkle 2/3 cup of grated Parmesan cheese over the top, then arrange the shrimp in a single layer over the cheese. Season with the remaining 1/4 teaspoon salt, additional pepper to taste, and some crushed red pepper flakes. Add small chunks of butter and a drizzle of lemon juice, then cover the skillet with foil.
5. Place the skillet in the preheated oven and bake until the orzo becomes tender and the shrimp turns pink and opaque, which should take about 25 to 30 minutes.
6. Once out of the oven, stir the mixture until creamy. Add any remaining Parmesan cheese, garnish with fresh parsley, and serve warm.