Baked Shrimp And Orzo With Chickpeas, Lemon, And Dill Recipe

Name: Baked Shrimp And Orzo With Chickpeas, Lemon, And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo shrimp, peeled and deveined; kosher salt & freshly ground black pepper; 3 tablespoons olive oil, plus more as needed and for serving; 1 large fennel bulb, halved, cored, and thinly sliced; 4 garlic cloves, peeled and smashed; 1/2 teaspoon crushed red pepper flakes; 1/2 lb orzo pasta; 1 (15 ounce) can chickpeas, drained and rinsed; 1 pint cherry tomatoes; 1 cup pitted kalamata olive, halved; 1/3 cup coarsely chopped dill, plus additional for serving; 1 lemon, zest of, plus additional lemon wedges for serving; 2/3 cup dry white wine; 2 cups low sodium chicken broth; 5 ounces feta, coarsely crumbled, for serving

Servings: persons

1 lb jumbo shrimp, peeled and deveined
kosher salt & freshly ground black pepper
3 tablespoons olive oil, plus more as needed and for serving
1 large fennel bulb, halved, cored, and thinly sliced
4 garlic cloves, peeled and smashed
1/2 teaspoon crushed red pepper flakes
1/2 lb orzo pasta
1 (15 ounce) can chickpeas, drained and rinsed
1 pint cherry tomatoes
1 cup pitted kalamata olive, halved
1/3 cup coarsely chopped dill, plus additional for serving
1 lemon, zest of, plus additional lemon wedges for serving
2/3 cup dry white wine
2 cups low sodium chicken broth
5 ounces feta, coarsely crumbled, for serving

1
Preheat oven to 450 degrees.
2
Dry shrimp with paper towels and season with salt and pepper.
3
Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 1/2 minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
4
Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb jumbo shrimp, peeled and deveined, kosher salt & freshly ground black pepper, 3 tablespoons olive oil, plus more as needed and for serving, 1 large fennel bulb, halved, cored, and thinly sliced, and more.

Yes, Baked Shrimp And Orzo With Chickpeas, Lemon, And Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Shrimp And Orzo With Chickpeas, Lemon, And Dill

How did you like this recipe?

Frequently Asked Questions