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Orzo with Shrimp, Peas and Bacon

Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Fish, Main Course, pasta
Servings 0

Ingredients
  

  • 2 tablespoons butter divided
  • 5 slices bacon diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • cups orzo
  • 4 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon Emeril's Essence
  • 2 pounds extra-large shrimp peeled and deveined
  • 1 cup frozen green peas
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh chives

Instructions
 

  • Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat and add the bacon.
    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 creamy and nearly tender, about 10 minutes.
    Stir the shrimp and peas into the orzo.
    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.
Keyword pasta, Shrimp
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