Toasted Orzo Skillet With Shrimp

I have been working hard to plow my way through my make 50 Pampered Chef recipes 101 list task lately. We gave the Toasted Orzo Skillet With Shrimp a try a couple of weeks ago and really enjoyed it. Orzo is one of those pastas that I forget how much I enjoy it until I give it a go in a new recipe.

Of course we ended up putting our spin on it. Since we aren't huge fans of lemon pepper I thought the Greek Rub would be a nice one to use and it tasted fantastic. Also I didn't realize that the peas had to go in earlier so they were added at the end. Luckily they had been sitting out on the counter and didn't take long to cook! Note to self read recipe all the way through!


8 oz. large frozen, thawed shrimp, peeled and deveined (31-40 per pound)
1 tsp Lemon Pepper or Greek Rub
1 T. canola oil
1 small onion
1 T. butter
2 garlic cloves, pressed with Garlic Press
½ tsp salt
1 cup orzo pasta
1¾ cups low-sodium chicken broth
½ cup frozen peas
1 oz. pecorino Romano or Parmesan cheese
1 lemon
¼ cup fresh parsley leaves


1. Season the shrimp with the rub.

2. Heat oil in the 10" Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Add the shrimp and sear for 2–3 minutes on each side, or until they’re lightly browned and pink. Remove the shrimp from the skillet and keep warm.

3. Cut onion into chunks and chop with the Manual Food Processor.

4. Add the butter to the skillet and cook until it’s melted. Add the onion, garlic, and salt and saute for 1–2 minutes until the onion is translucent.

5. Add the orzo to the skillet. Stir while the orzo is toasting, for about 2–3 minutes.

6. When the orzo is browned, add the broth and peas. Simmer for 6–8 minutes, uncovered, or until the liquid is absorbed. Add more broth as needed if the orzo needs more time.

7. Grate the cheese with the Microplane® Adjustable Fine Grater. Juice the lemon into the skillet with the Citrus Press.

8. Add the shrimp and half of the cheese; stir. Remove the skillet from the heat.

9. Use the Herb Mill to grate the parsley over the top of the skillet. Top with remaining cheese.

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