Wednesday, April 18, 2012

Shrimp and Orzo Pasta

(photo: Becky Luigart-Stayner)

This Shrimp Orzo Pasta with Tomatoes and Cheese is one of my favorite recipes for the summer. Will and I were both wanting seafood a few nights ago so I fixed it for dinner. It was originally featured in Cooking Light in 2005. It is super yummy and healthy too!

You will need:
1 cup uncooked orzo
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 onion
1 tablespoon minced garlic
2 cups cherry tomatoes, halved
1/3 cup grated fresh pecorino ramano cheese
1/3 cup chopped fresh basil

Cook the pasta according to the package directions, omitting salt. While the 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 the pan. Add onion, garlic (and 1/4 teaspoon crushed red pepper, if desired); cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally.

Stir in the 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.


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