Becky Luigart-Stayner
Yield
4 servings (serving size: 1 1/4 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

Delicious and a nice quick dish!

JackiR
September 02, 2016
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.

Favorite!

hockeymomof2
May 08, 2015
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.

kcindc's Review

sweiner219
September 23, 2014
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.)

cookinlite2nite's Review

klawz131
August 17, 2014
N/A

EllenDeller's Review

TeamOmar
August 11, 2014
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.

demopo's Review

demopo
September 11, 2013
Added more cheese, garlic and oregano as others suggested. Still just okay. There are better shrimp recipes on CL. Would not make again.

SaraEllen's Review

falljunelaker
January 03, 2013
This is a great summer dish. I really like the extra dimension with the red pepper. This is definitely a family favorite.

wamari425's Review

flowerpot916
December 06, 2012
N/A

hockeymomof2's Review

kcindc
March 01, 2012
Quick and easy. Next time I would double the tomatoes, basil and add a bit more cheese. It was very good.

DuNeika's Review

DuNeika
January 30, 2012
This dish was delicious and east to make. I used a cheese blend. It was even better on the second day when the flavor really got into the pasta. I will definitely make it again.