Rating: 4 stars
22 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This 5-star shrimp and orzo recipe has simple ingredients, but it is full of flavor. Parmesan cheese works in this dish, too, if you don't have pecorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.

Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

414 calories; calories from fat 26%; fat 11.9g; saturated fat 2.9g; mono fat 6g; poly fat 1.6g; protein 33.1g; carbohydrates 43.6g; fiber 3.1g; cholesterol 181mg; iron 4.9mg; sodium 721mg; calcium 178mg.
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