Orzo Shrimp And Pea Casserole Recipes

BAKED ORZO WITH FONTINA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

ORZO RISOTTO WITH SHRIMP, PEAS & BACON

Steps:

• Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
• Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
• Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
• Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.

ORZO AND SHRIMP SALAD WITH ASPARAGUS

Steps:

• Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
• Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
• Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

ONE-POT SHRIMP SCAMPI ORZO

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

GARLIC-TOMATO SHRIMP RECIPE WITH ORZO

Steps:

• Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
• While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
• Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
• Finally, stir in the spinach and remove from the heat.
• Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

ONE POT LEMON ORZO SHRIMP

Steps:

• Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 12-14 minutes. Serve immediately.

BAKED SHRIMP AND ORZO WITH FETA CHEESE

Steps:

• Preheat the oven to 400 degrees F. Pat the shrimp dry with a few paper towels and lightly season with salt and pepper. Set aside while preparing the rest of the ingredients. Lightly grease a 9X13-inch baking pan with cooking spray and also set aside.
• In a 4- or 5-quart pot, combine the onion, oil, oregano and 1/2 teaspoon salt over medium-low heat. Cover the pot and cook, stirring occasionally, until the onions have started to turn translucent, 7-8 minutes. Check often so the mixture doesn't burn. Stir in the garlic and cook for about 30 seconds.
• Stir in the orzo, increase the heat to medium, and cook, stirring often, until the orzo is coated with the mixture and is lightly browned, 3-4 minutes.
• Stir in the broth and water and cook, stirring every once in a while, until the orzo is slightly tender but still has some firmness (it will continue to cook in the oven), about 10-12 minutes. Stir in the tomatoes, peas and shrimp.
• Pour the mixture into the prepared pan. Sprinkle the feta cheese evenly over the top. Bake the casserole until the shrimp are cooked through and the cheese is lightly browned, 18-20 minutes.
• Serve with lemon wedges.

MEDITERRANEAN ORZO WITH SHRIMP

Steps:

• Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
• Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
• Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
• Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
• Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.

ORZO, SHRIMP, AND PEA CASSEROLE

Steps:

• In a skillet, fry bacon over medium heat until almost crisp; drain on paper towels.
• Pour off all but about 1 tablespoon of fat; add in scallions and garlic; stir/saute until softened and set aside.
• Crumble bacon.
• Preheat oven to 350°; butter a 2 quart casserole and set aside.
• In a large saucepan, bring the broth to a boil; add in the orzo; decrease heat to low; cover, and cook until all the liquid is absorbed, about 15 minutes.
• Transfer the orzo to the casserole dish; add bacon, scallions and garlic, and ½ cup cheese; season to taste with salt and pepper and stir well.
• Add the shrimp and peas and stir gently just to mix the shrimp and peas into the orzo.
• Spread the sour cream evenly over the top; sprinkle with the remaining cheese.
• Bake about 25 minutes, until bubbly and golden.

SHRIMP & PEA ORZO

Steps:

• Set water on to boil for the orzo.
• Chop onion and garlic finely and saute in a bit of olive oil til translucent.
• Cook orzo to package directions, add peas the last couple of minutes of cooking.
• Drain and return to pot. Place on burner on low heat. Add cooked shrimp and stir.
• Add half-and-half, stir in cheese, onion/garlic and fresh basil. Salt and pepper to taste.
• Enjoy!
• Any leftovers freeze quite well. This also makes a nice side dish.