INGREDIENTS
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2 tablespoons extra-virgin olive oil
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6 garlic cloves, minced
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3 cups halved grape tomatoes (about 1 pound)
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Coarse salt and ground pepper
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3/4 pound orzo
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3 1/4 cups low-sodium chicken broth
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1 pound large shrimp, peeled and deveined
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1 cup fresh basil leaves, torn
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