One-Pan Dinners
Garlic Shrimp Orzo with Fennel and Greens
This one-pan shrimp orzo is bright, briny, and deeply comforting. Fennel softens into the pasta, garlic perfumes the broth, and the shrimp cook right at the end so they stay juicy. It is designed for the kind of evening when you want dinner to feel polished but need every step to be forgiving.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo
- 2 tablespoons olive oil
- 1 small fennel bulb, thinly sliced, fronds reserved
- 1 small shallot, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon red pepper flakes
- 2 1/2 cups seafood stock or low-sodium chicken stock
- 1/2 cup dry white wine or additional stock
- 3 cups chopped Swiss chard or baby kale
- 1 lemon, zested and cut into wedges
- 2 tablespoons unsalted butter
- 2 tablespoons chopped dill or parsley
Instructions
- Pat the shrimp dry and season with a pinch of salt, a little lemon zest, and a drizzle of olive oil. Set aside while you begin the orzo.
- Heat the remaining olive oil in a wide skillet over medium heat. Add the fennel and shallot and cook for 6 to 7 minutes, stirring occasionally, until softened.
- Stir in the garlic, red pepper flakes, and orzo. Toast for 1 minute, letting the orzo pick up the oil and aromatics.
- Pour in the wine and scrape up any browned bits. Add the stock and salt, bring to a simmer, and cook uncovered for 9 to 11 minutes, stirring often, until the orzo is nearly tender.
- Fold in the greens and cook for 2 minutes, until wilted. If the pan looks dry, add a splash of water or stock.
- Nestle the shrimp into the orzo and cook for 3 to 5 minutes, turning once, until pink and just firm.
- Remove from the heat and stir in butter, remaining lemon zest, herbs, and chopped fennel fronds. Serve with lemon wedges.