Yield
4 Servings
Preparation time
15 minutes
Ingredients
2 T EVOO
6 clv Garlic (minced)
2 T Oregano
3 c Grape tomatoes (sliced)
1 lb Orzo
4 c Swanson Chicken Broth
1 lb Shrimp (peeled and deveined)
1 c Basil (fresh and torn)
Instructions
<p>Preheat oven to 400 degrees.</p>
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<p>In a Dutch oven, heat oil over medium, add garlic and cook until light brown, 1 minute.</p>
<p> </p>
<p>Increase heat to high, add tomatoes, salt, oregano, and pepper. Cook, stirring occasionally, until softened, 6 minutes.</p>
<p> </p>
<p>Add orzo and broth and bring to a simmer. Cover with aluminum foil, transfer to oven, and bake until liquid is absorbed, 10 - 12 minutes.</p>
<p> </p>
<p>While Dutch oven is cooking, prepare shrimp according to instructions on Old Bay can.</p>
<p> </p>
<p>Remove Dutch oven from oven, add shrimp and basil. Place back into oven for 2 - 3 minutes. Serve.</p>
Source
Le Creueset
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