Name: Baked Shrimp and Orzo with Feta and Tomatoes
Total time: 1 h 15 min
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; Salt and pepper; 1 tablespoon extra-virgin olive oil; 1 red onion , chopped fine; 1 red bell pepper , stemmed, seeded, and cut into ½-inch pieces; 4 garlic cloves , minced; 2 teaspoons minced fresh oregano or ½ teaspoon dried; 2 cups (12 ounces) orzo; Pinch saffron threads , crumbled; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes , drained with juice reserved; ½ cup frozen peas; 3 ounces feta cheese , crumbled (¾ cup); 2 scallions , sliced thin; Lemon wedges

Why This Recipe Works

To build in plenty of Mediterranean flavor, we started by sautéing chopped onion and red bell pepper, softening them before adding in minced garlic and oregano. To guarantee perfectly cooked shrimp and pasta, we settled on a combined stovetop-oven cooking method. Sautéing the orzo in the aromatics unlocked its toasty notes, and crumbled saffron threads, though not traditional, introduced a sunny hue and warm, complex flavor. We then stirred in chicken broth and the drained juice from a can of diced tomatoes; as the orzo cooked to al dente, its released starch (similar to a risotto) created a sauce with a subtly creamy texture. To prevent the shrimp from overcooking, we stirred them right into the orzo, along with the reserved tomatoes and frozen peas, and transferred the skillet to the oven to cook through gently. A sprinkling of feta before baking reinforced the dish's Greek flavors and promised an appealing browned, cheesy crust.

Before You Begin

Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired. The small amount of saffron makes a big difference to the flavor and look of the dish, so be sure to include it. You will need a 12-inch ovensafe nonstick skillet for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Pat shrimp dry with paper towels and season with salt and pepper; cover and refrigerate until needed.

Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring often, until orzo is lightly browned, about 4 minutes.

Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.

Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and feta is lightly browned, about 20 minutes.

Remove skillet from oven (skillet handle will be hot). Sprinkle scallions over top and serve with lemon wedges.