Shrimp and Orzo
Perfect for a busy, summer weeknight, but pretty and flavorful enough to serve at a grand event.
Servings 4
Calories 365kcal
Ingredients
- 1 cup orzo uncooked
- 2 tablespoons olive oil divided
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper divided
- 1 pounds shrimp peeled and deveined
- 1 cup onion we used white but any will do
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper
- 1 ½ cups cherry tomatoes sliced in half
- ⅓ cup Asiago Romano cheese grated
- ⅓ cup fresh basil chopped
Instructions
- Cook the orzo according to the package directions. Mine was 9 minutes. Don't add anything to it. Drain and set aside.
- While the orzo is cooking, over medium high heat, heat 1 tablespoon of the olive oil in a large skillet.
- In a small bowl, toss the shrimp with 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
- Add the shrimp to the skillet and cook for about 2 minutes on each side or until done. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add your chopped onion, garlic and red pepper. Cook for about 2 minutes or until the onions begin to look just a bit translucent. Stir frequently.
- Add the sliced tomatoes and cook for an additional 3 minutes, gently stirring occasionally.
- Add the orzo and shrimp to the skillet. Add the other 1/4 teaspoon of salt, 1/8 teaspoon of pepper, the Romano cheese and the chopped basil.
- Cook everything together for another minute or so to heat through.
- Remove from heat and serve!
Nutrition
Calories: 365kcal | Carbohydrates: 36g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 730mg | Potassium: 604mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 17mg | Calcium: 181mg | Iron: 2mg