One Pan Lemon Shrimp And Rice With Pesto Recipes

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

Steps:

• Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
• Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
• Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

ONE-POT CHERMOULA SHRIMP AND ORZO

Steps:

• Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
• Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
• Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
• Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
• Serve immediately, topped with the grated lemon zest.