SHRIMP AND TOMATO ORZO SKILLET WITH CAPERS

Combine the shrimp, 1 tablespoon of the olive oil, Italian seasoning, salt, pepper, paprika, and chopped garlic in a small bowl and toss to evenly coat the shrimp in all of the spices.  I find this easiest to do with my hands.

Heat the remaining 2 tablespoons of the oil in a large deep skillet over medium high heat.  Add the shrimps to the hot oil and spread them in an even layer, careful not to crowd.  Cook for 2 minutes on the first side and then flip and cook for 1 ½ – 2 minutes on the second side until just pink and slightly curled.  They will be just cooked through.  Remove from the pan and set aside.

To make the orzo, add the 2 tablespoons olive oil to the pan drippings in the skillet from the shrimp.  Add the onion and garlic and cook, stirring frequently, over medium high heat for 2 minutes until the onions soften and become fragrant.

Add the raw orzo and Italian seasoning to the pan and cook for 2-3 minutes, stirring with a rubber spatula or a wooden spoon, until the orzo is toasty brown.  Add the chicken stock to the pan and reduce to a simmer.  Cook, stirring occasionally, for 10 minutes until the orzo is al dente in texture and most of the moisture is absorbed.

Add the salt, pepper, tomatoes, and cream to the pan and continue cooking on low, stirring frequently, for 4-5 minutes until the orzo is coated in the creamy sauce and the tomatoes have softened.  Add the shrimp back to the pan along with the capers, lemon juice, and parsley.  Toss to combine.

Serve hot, garnished with more parsley.