One Pot Orzo Shrimp

Ingredients

• Coconut oil

  1 tbsp or 14g

• Kale

  Raw

  1 cup, chopped or 67g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Balsamic vinegar

  4 tbsp or 64g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Orzo

  Barilla

  6 oz or 168g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Warm the coconut oil in a large deep skillet or pot over low to medium heat.
2. Add the chopped kale and minced garlic; sauté until the kale softens and the garlic is fragrant, about 2–3 minutes.
3. Stir in the chicken broth, fire-roasted diced tomatoes, olive oil, balsamic vinegar, salt, cracked black pepper, dried basil, dried oregano, and the orzo. Bring to a boil, then reduce to a gentle simmer.
4. Simmer, stirring often so the orzo doesn’t stick, until the pasta is nearly tender, about 8–10 minutes.
5. Add the shrimp and continue to simmer, stirring occasionally, until the shrimp are opaque and cooked through and the orzo is al dente, 3–5 minutes more. If needed, add a splash of broth or water to loosen.
6. Remove from heat and finish with shredded Parmesan and fresh basil before serving.