Orzo with Shrimp & Tomato | Cooking with Lang

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are budget-friendly and versatile.

Heat a medium-high pan and add extra virgin olive oil.

Dice 1 shallot and add it to the pan with a little salt and pepper; let it sweat for about 4 minutes.

Cut cherry tomatoes in half and add them to the pan with the shallot; cook for about 3-4 minutes until they start to soften and release juices.

Add 2 cups of orzo to the pan and stir to toast it in the tomato juices.

Pour in enough low sodium chicken stock (about 4 cups) to cover the orzo and bring to a boil; simmer for 8-10 minutes, adding more stock if it gets dry.

While the orzo cooks, cut pre-cooked shrimp into bite-sized pieces.

Zest a lemon and squeeze the juice into the pan once the orzo is just shy of done, about 10 minutes.

Chop dill roughly and add it to the pan along with the shrimp; stir everything together and let it sit for a moment before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens