Recipe By M. Kertello
Rating
Published Jun 8th
Shrimp Orzo Pesto
Prep 10m Cook 15m Additional - Ready In 25m
Servings 3 servings Calories 585.2

This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!

Recipe Ingredients

  • 8 ounces orzo pasta
  • 1 tablespoon pesto, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups frozen cooked shrimp, thawed
  • ½ cup diced red bell pepper
  • 1 teaspoon capers
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil, or to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
  2. 2 Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
  3. 3 Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

Nutrition Facts

  • Calories 585.2
  • Carbohydrate 58.9 g
  • Cholesterol 173.9 mg
  • Fat 24.4 g
  • Fiber 3.2 g
  • Protein 32 g
  • Saturated Fat 4.9 g
  • Sodium 366 mg
  • Sugar 4.3 g

Reviews

  1. I swapped peppers and capers for a bag of broccoli and left out the red pepper flakes. I didn't have orzo so I used angel hair spaghetti. It was perfect! My 7yr old had seconds and I kept taking bites of it from the pan even after I was done.…It’s two years later and my - Read more ...
  2. I’ve made this many times (without capers) and it’s delicious every time. Thank you.
  3. I know they say if you change a bunch of stuff, it's not the same recipe but I had to "McGyver" it based on what I had on hand. For example, I was out of pesto so I bullet blended a bunch of fresh basil and fresh garlic and olive oil. Not exactly pesto but - Read more ...
  4. Quite tasty! Substituted fresh shrimps deveined & shelled sauted in garlic butter just before adding broccoli instead of red peppers then rest of spices. Yummy!
  5. Made as written except substituted chopped sun-dried tomatoes for the red pepper and I only had 6 oz. of dry orzo instead of 8 and that was plenty with the approx 1 lb. of frozen pre-cooked shrimp. I also added fresh basil out of the garden and the parmesan at the end as the original - Read more ...
  6. Made this dinner tonight and it was super delicious. We did make a few changes; fresh basil, fresh garlic, fresh shrimp, sundried tomatoes instead of red bell pepper and then added some chopped cucumber in at the end for a bit of crunch. This is a great base recipe. Will definitely make this again.
  7. This was too bland and dry for our tastes. I ended up doubling the oregano and garlic powder and using way more pesto.
  8. I kept to the recipe with minimal changes. Pesto is made with olive oil so I didn't add any olive oil to the dish (this helped cut down on the calories). This was a fast lunch to make and regardless of incomplete directions I figured out where the extra pesto was used. Please don't allow - Read more ...
  9. Until AR fixes this recipe to correct the directions (I did let them know) they are complete in the submitter's personal recipe so check this version: http://allrecipes.com/personalrecipe/62119868/shrimp-orzo-pesto/detail.aspx