Sizzling Mediterranean Shrimp and Orzo Skillet with Lemon-Parsley Gremolata

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 cups chicken broth, low-sodium
• 1 cup feta cheese, crumbled
• 1 cup kalamata olives, sliced

• 1 cup fresh parsley, chopped
• 1 lemon, zested
• 1 clove garlic, minced

Method

1. 01
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. 02
   In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced red bell pepper and minced garlic for 2 minutes until softened.
3. 03
   Stir in the smoked paprika, salt, and black pepper. Add the orzo, stirring to coat it with the spices and oil.
4. 04
   Pour in the chicken broth, bring to a simmer, and cook for 8-10 minutes until the orzo is tender and most of the liquid is absorbed.
5. 05
   Return the shrimp to the skillet, along with the sliced kalamata olives. Cook for an additional 2 minutes to heat through.
6. 06
   Prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
7. 07
   Sprinkle the crumbled feta cheese over the skillet and remove from heat.
8. 08
   Garnish with the lemon-parsley gremolata and serve immediately.