Shrimp Orzo Skillet
- 8 ounces large uncooked shrimp (10-12)
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon sugar
- 8 ounces orzo pasta
- 1 garlic clove, pressed
- 2 cups chicken broth
- 1 cup clam juice
- 1 lemon
- 1 tablespoon thinly sliced fresh mint
- 1 cup frozen peas
- 1 tablespoon butter
For shrimp, peel and devein shrimp. Add oil to skillet and heat over medium high heat 1-3 minutes or until shimmering. As skillet heats, combine salt, black pepper and sugar in small bowl; add shrimp to bowl and toss to cost.
Arrange shrimp in a single layer over bottom of skillet and cook about 1 minute or until one side is browned and edges are pink. Remove skillet from heat and turn shrimp over; let stand an additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove shrimp from skillet, set aside.
For orzo, in same skillet, combine orzo, pressed garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium-low. Cook 10-12 minutes or until orzo is cooked through.
As orzo cooks, zest lemon to measure 1 tablespoon zest; juice lemon to measure 1 tablespoon juice. Thinly slice mint.
Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.