Mediterranean Toasted Orzo Skillet with Shrimp, Artichokes, Cherry Tomatoes and Green Olive Gremolata

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper, and roast for 12 minutes until softened and starting to burst.

2. 2

   Meanwhile, make the gremolata: in a bowl, combine the green olives, half of the chopped parsley, the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Set aside.

3. 3

   Pat the shrimp dry with paper towels. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the dried oregano, and the red pepper flakes if using.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the shrimp and cook for 1 to 2 minutes per side until pink. Transfer to a plate so they do not overcook.

5. 5

   In the same skillet, add the remaining tablespoon of butter and the red onion. Cook for 3 minutes, stirring, until softened. Add half of the chopped garlic and cook for 30 seconds more.

6. 6

   Add the dry orzo to the skillet and toast for 2 minutes, stirring often, until fragrant and lightly golden.

7. 7

   Pour in the white wine and scrape the bottom of the skillet to release the browned bits. Cook for 1 minute until the alcohol reduces slightly.

8. 8

   Add the hot broth, artichoke hearts, 1 tablespoon lemon juice, and the remaining half of the salt. Bring to a gentle boil, reduce to medium heat, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and creamy. If needed, add a small splash of extra water or broth.

9. 9

   Stir in the roasted cherry tomatoes with their juices, the remaining garlic, and the remaining parsley. Cook for 1 minute to bring the flavors together. Taste and adjust with the remaining salt and pepper.

10. 10

    Return the shrimp to the skillet and warm for 1 minute. Remove from the heat and spoon the green olive gremolata over the top. Serve immediately with the remaining lemon juice to taste.