Shrimp Orzo Pesto recipe

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Ingredients

8 ounces orzo pasta
1 tablespoon pesto, divided
3 tablespoons extra-virgin olive oil, divided
2 cups frozen cooked shrimp, thawed
½ cup diced red bell pepper
1 teaspoon capers
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Nutrition Info

585.2 calories
carbohydrate: 58.9 g
cholesterol: 173.9 mg
fat: 24.4 g
fiber: 3.2 g
protein: 32 g
saturatedFat: 4.9 g
servingSize: -
sodium: 366 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl, mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.

  2. Heat remaining 1 tablespoon extra-virgin olive oil in a skillet, cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture, cook and stir until combined, 1 to 2 minutes.

  3. Mix orzo into shrimp mixture, sprinkle with Parmesan cheese and drizzle with olive oil.

Recipe Yield

3 servings

Recipe Note

This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!

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