One-Pot Shrimp and Mushroom Orzo by Blssm C

Ingredients

• 450g (1 lb) shrimp, peeled and deveined (keep heads if desired)
• 200g (1 cup) orzo pasta
• 475ml (2 cup) chicken stock
• 225g (1 box) brown mushrooms, sliced
• 1 medium white onion, diced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 2 cup kale, chopped
• 3 cloves garlic, minced
• 1/2 cup parmesan cheese, grated
• 2 tbsp neutral cooking oil
• 1/2 tsp red chili flakes
• 1/2 tsp (adjust to taste) salt and black pepper

Instructions

1. Heat 1 tbsp oil in a large pot or skillet over medium-high heat; if using shrimp heads, fry them for 3-4 minutes until aromatic, then remove.
2. Add shrimp to the pot and sear for 2 minutes per side until pink, then remove and set aside.
3. Add remaining oil to the same pot, sauté onion and mushrooms for 5-7 minutes until softened and browned.
4. Stir in garlic, sun-dried tomatoes, and red chili flakes, cooking for 1 minute until fragrant.
5. Add orzo to the pot, stirring to coat in the oils for 1 minute.
6. Pour in chicken stock, bring to a simmer, and cook for 8-10 minutes, stirring occasionally until orzo is al dente and liquid is mostly absorbed.
7. Fold in the kale and cook for 2 minutes until wilted.
8. Return shrimp to the pot, stir in parmesan cheese, and season with salt and pepper before serving.