One Pot Orzo and Shrimp

shrimp + cherry tomato sauce, orzo, Swiss chard, lemon

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 498 | Category: Low-Calorie, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Wheat (Orzo). Processed in a facility that handles Egg. | Excellent Source of: Iron, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Potassium


  • - Chef's Knife
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Stock Concentrate
  • - Crushed Red Pepper
  • - Lemon
  • - Minced Garlic
  • - Mixed Cherry Tomatoes
  • - Orzo
  • - Shrimp
  • - Swiss Chard

Wine Pairings by @grapefriend

A brisk, citrusy Assyrtiko will sing with the shrimp and Swiss chard.

Beer Pairings

Grab an American Wheat Ale to enhance the flavors of the garlicky shrimp.

TK Table Talk:

What fashion trends did you follow when you were younger?

What To Do:

1. Shrimp may arrive slightly frozen. Thaw as needed.

One Pot Orzo and Shrimp- Step 1

2. Prep Ingredients: Halve tomatoes. Grate zest from lemon and squeeze juice.

One Pot Orzo and Shrimp- Step 2

3. Make Stock: Stir together chicken stock concentrate and 3 cups very hot water.

One Pot Orzo and Shrimp- Step 3

4. Start Sauce: Heat 1 tablespoon olive oil in a large saucepan. Add tomatoes, garlic and ONLY ¼ teaspoon crushed red pepper. Cook 3 minutes or until tomatoes begin to soften. Stir in orzo, stock, lemon zest and lemon juice. Bring to a boil. Reduce heat and simmer 6 minutes or until orzo is almost done.

One Pot Orzo and Shrimp- Step 4

5. Finish pasta: Stir Swiss chard and shrimp into pasta. Cook 2 minutes longer or until shrimp are done and orzo is al dente. Season with salt and pepper to taste.

To Serve: Divide pasta evenly between 2 bowls or plates.

Pro Tip:

Stir in a little extra water to the pasta if the liquid evaporates too quickly.
Spice it Up!: Increase the amount of crushed red pepper to make the dish even spicier.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.