Shrimp Kritharoto
Orzo cooked like risotto in one skillet with shrimp, tomato, and white wine. Ready in 20 minutes — the Greek seafood pasta that tastes like you've been stirring for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb shrimp, peeled and deveined
- 1 cup orzo pasta
- 1 cup cherry tomatoes
- ½ cup dry white wine
- 2 cups seafood or vegetable broth
- 1 whole lemon (juiced)
- 3 tbsp fresh dill or parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 2
Add shrimp, season with salt and pepper, sear 90 seconds per side until pink and opaque.
- 3
Remove shrimp to a plate. Add minced garlic (2 cloves) to the same skillet, cook 30 seconds until fragrant.
- 4
Stir in orzo and toast for 1 minute, then pour in wine and broth. Stir in halved cherry tomatoes.
- 5
Simmer, stirring often, until orzo is tender and liquid is mostly absorbed, about 9 minutes.
- 6
Return shrimp to the skillet, add lemon juice and fresh herbs, toss gently, then serve hot.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or spatula
- plate
- measuring cups and spoons
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