Skillet-Baked Shrimp and Orzo

• 1 lb extra-large shrimp (21-25/lb), peeled, deveined, and tails removed
• slat
• pepper
• 1 Tbsp olive oil
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and cut into 1/2" pieces
• 4 garlic cloves, minced
• 2 tsp minced fresh oregano (or 1/2 tsp dried)
• 12 oz orzo pasta
• pinch saffron threads, crumbled
• 3 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, drained with juice reserved
• 1/2 cup frozen peas
• 3 oz feta cheese, crumbled (about 3/4 cup)
• 2 scallions, sliced thin
• lemon wedges

Adjust oven rack to middle position and heat oven to 400 degrees. Pat shrimp dry with paper towels and season with salt and pepper; transfer to bowl, cover, and refrigerate until needed.

Heat oil in 12" ovensafe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.

Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes. Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and cheese is lightly browned, about 20 minutes. Sprinkle with scallions and serve with lemon wedges.

Makes 6 servings, 10 WW PointsPlus each.