Shrimp and Orzo with Cherry Tomatoes and Romano Cheese
4 servings (serving size: 1 1/4 cups)
1 cup uncooked orzo (rice-shaped pasta)
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound medium shrimp, peeled and deveined
1 cup chopped Vidalia or other sweet onion
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
2 cups cherry tomatoes, halved
1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
1/3 cup chopped fresh basil
How to Make It
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan.
Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
I used cherry tomatoes and basil from my garden and this was delish! I only had 30 min to prepare as my husband had somewhere to go. If you have deveined and easy peal shrimp on hand, it helps! I added a little lemon and dill when cooking the shrimp, otherwise followed to a t. Will definitely make again.
I absolutely LOVE this dish. I'm surprised it took me so long to review since I've been making it for years. I make this as often as I can afford to since the cheese and shrimp can get a bit pricey for a single meal on my budget, but when I do I make a double recipe. At this point, I basically put in my own amounts of everything and don't measure. I up the cheese for sure. I use the basic bones of the recipe - sweet onion, shrimp, orzo, cherry tomatoes halved, basil, salt, pepper, basil, olive oil, and pecorino romano cheese.Let me tell you, my family goes nuts for this. It's light and fresh and simply delicious! I can't speak to the calories anymore because I love the flavor that the cheese gives, but it's still a fantastic dish.
Delicious! Used cherry/grape tomatoes from my garden. My only suggestion is to put the tomatoes in at the very last second, otherwise they get too soft and mushy. (I prefer mine to be a bit more solid.)
Excellent dish, though it's only "speedy" if you've peeled your shrimp and cut up the tomatoes ahead of time (which I did). My only change was to double the fresh basil and about a TB of fresh oregano. The flavor is outstanding. Next time, I might add toasted pine nuts for a bit of crunch. Served with a crisp green salad and white wine.