One Pot Lemon Orzo Shrimp

1 lb. shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
1 Tbsp. olive oil
3 garlic cloves, minced
1 onion, diced
1/2 tsp. dried oregano
8 oz. orzo pasta
2 cups low-sodium chicken broth
1/2 cup water
1 (14.5-oz.) can diced tomatoes, drained
1/2 cup frozen peas
Juice of 1 lemon
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F.  Season shrimp with salt and pepper and set aside.

Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano and cook, stirring often, until onions are translucent, about 3-4 minutes. Stir in orzo and cook until orzo is lightly browned, about 1-2 minutes.

Stir in chicken broth and 1/2 cup water. Being to a boil, cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.

Stir in drained tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan cheese. Place in oven (without the lid) and bake until shrimp are cooked through, about 12-14 minutes.

Serves 4
WW SmartPoints per serving: 9