Pesto Orzo with Shrimp
Pesto Orzo with Shrimp is a delightful, vibrant dish that combines succulent shrimp with creamy pesto over tender orzo pasta. This quick and easy recipe is perfect for busy weeknights or special gatherings, offering the option to serve it warm or chilled. With fresh ingredients like cherry tomatoes and Parmesan cheese, each bite is packed with flavor, ensuring your guests will be asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup orzo pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic until fragrant (about one minute). Add shrimp and cook until pink (around three minutes).
- Stir in halved cherry tomatoes and cook until softened (about two minutes).
- Add cooked orzo and pesto sauce to the skillet, tossing everything gently until well combined.
- Sprinkle freshly grated Parmesan cheese over the top and mix lightly until melted.
- Serve immediately, garnished with extra Parmesan or fresh basil if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg
Keywords: - For added flavor, consider using homemade pesto with fresh herbs. - Feel free to substitute shrimp with chicken or roasted vegetables for variety. - Leftovers can be stored in an airtight container in the fridge for up to three days.