Rating
Published Jun 8th
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 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 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 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