Ingredients

• 1 tablespoon olive oil
• 0.5 cups onion
• 2 cloves garlic , minced
• 1 teaspoon kosher salt , divided
• 1 cup orzo pasta
• 0.33 cups white wine
• 1 , 14.5 ounce
• 1 , 10.5 ounce
• 0.75 teaspoons ground black pepper
• 1 cup grated Parmesan cheese
• 1 pound shrimp
• 0.25 teaspoons crushed red pepper
• 0.5 cups butter
• 1 lemon , juiced
• chopped parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Heat oil in a large, deep ovenproof skillet over medium-high heat. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, sprinkle with 3/4 teaspoon salt, and cook for 2 minutes.
3. 3 Stir in orzo until coated and lightly toasted, about 1 minute. Add wine and cook for 1 minute, then stir in tomatoes and mushroom soup. Fill the tomato can with water and add to orzo mixture. Stir in 1/4 teaspoon black pepper. Bring mixture to a simmer, stirring often to prevent sticking, until pasta begins to soften, 5 to 7 minutes. Stir in remaining 1/2 teaspoon black pepper; remove from heat.
4. 4 Top with 2/3 cup Parmesan cheese and arrange shrimp in a single layer on top. Sprinkle with remaining 1/4 teaspoon salt, pepper to taste, and crushed red pepper, and top with butter. Sprinkle with lemon juice; cover with foil.
5. 5 Bake in the preheated oven until orzo is tender and shrimp is pink and opaque, 25 to 30 minutes.
6. 6 Remove from the oven and stir until creamy. Stir in remaining Parmesan, sprinkle with parsley, and serve.

Nutrition per serving