Skillet Shrimp and Orzo

Skillet Shrimp and Orzo

2 tablespoons olive oil
3 to 4 cloves garlic, minced
2 cups uncooked orzo
4 cups chicken stock
1 pound uncooked shrimp, peeled and deveined
Salt and pepper
1 cup grape or cherry tomatoes halved
Juice from half a fresh lemon
1/4 cup shredded or grated Parmesan cheese
1 tablespoon fresh chopped thyme or Italian parsley

In a 12-inch non-stick frying pan, heat oil. Add garlic and cook 30 seconds, stirring constantly so you don’t burn garlic. Add orzo and chicken stock and bring to a boil. Cover skillet and reduce heat. Simmer 8 to 12 minutes or until pasta is tender and liquid is absorbed. Turn off heat. Stir in tomatoes and shrimp. Season with a bit of salt and pepper. Cover skillet and let shrimp cook in the hot orzo for a couple minutes or until it turns pink and is cooked through. Uncover and squeeze lemon juice over the top. Sprinkle with grated Parmesan and fresh parsley or thyme on top. Serve immediately.

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