An easy one pan meal that your family will love! 30 minutes is all it takes for this beautiful skillet dinner!
Drain the sun dried tomatoes, RESERVING THE OIL.
Heat a large skillet. Add 2 tablespoons of the reserved oil from the sun dried tomatoes.
Sear shrimp 2-3 minutes on each side being careful not to over cook as they will require some cooking time when added back in.
Remove shrimp and set aside. Add 1 tablespoon butter to the skillet. Add in orzo and toast until lightly brown. About 3-4 minutes.
Add drained sun dried tomatoes, garlic and rosemary. Cook for 2-3 more minutes until garlic is fragrant.
Add chicken stock. Reduce heat to low and simmer for about 15 minutes until all the reserved stock is gone and orzo is light and fluffy.
Toss in 1/2 cup grated asiago or parmesan cheese and the reserved shrimp. Heat through until shrimp is warm. Top with additional grated cheese if you like.
We love this served with a simple salad and crusty french bread!