Pesto Shrimp With Orzo Recipes

BASIL PESTO ORZO

Steps:

• Cook orzo in boiling water according to package directions. Drain and return to pot.
• Add pesto and stir. Add alfredo and stir. Taste and add salt if necessary.

PESTO ORZO WITH SHRIMP

Steps:

• Process peas, nuts, mint and garlic in food processor 30 sec. or until nuts are finely chopped and mixture is well blended. Add 1/2 cup dressing; process until smooth. Spoon into medium bowl; stir in 2 Tbsp. cheese.
• Cook pasta as directed on package.
• Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add shrimp; cook 2 to 3 min. or until shrimp turn pink, turning after 2 min. Remove from heat. Add lemon juice; mix lightly.
• Drain pasta, reserving 1/2 cup cooking liquid. Place pasta in large bowl. Add pea mixture; mix lightly. If necessary, gradually stir in enough of the reserved pasta cooking water until pasta mixture is of desired consistency.
• Top pasta mixture with shrimp and remaining cheese.

SHRIMP ORZO PESTO

Steps:

• 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.
• 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.
• Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

PESTO SHRIMP WITH ORZO

Steps:

• Combine first 8 ingredients (oil through pepper). Add shrimp, turning to coat and marinate, covered, in fridge at least 2 hours.
• Cook orzo until al dente (10-12 minutes).
• Meanwhile, preheat broiler.
• Spread marinated shrimp in a single layer in a foil-lined broiling pan; pour marinade over shrimp.
• Broil shrimp 4 inches from heat, 3 minutes per side, until firm and lightly colored.
• Serve shrimp over orzo and pour pan juices over top. Scatter cheese and parsley over the shrimp.
• Serve with lemon wedges.

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

ORZO PASTA WITH SHRIMP

Steps:

• Cook pasta according to package directions until al dente (tender but still firm). Drain.
• Toss with 1/2 teaspoon olive oil; set aside.
• Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
• Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
• Stir in pasta, tomatoes, cilantro, parsley and lemon juice continue to cook until all is heated through.
• Sprinkle with feta cheese. Season to taste and serve.

ROASTED PESTO SHRIMP WITH LEMON ORZO

Steps:

• 1 Set a medium pot of water over medium-high heat and bring to a boil
• 2 Position a rack in the middle of the oven and preheat to 425 degrees
• 3 While the water comes to a boil, in a food processor, combine the basil, 1/2 cup of oil, 1/2 cup of the raw pine nuts, the lemon juice, salt and garlic and process until well combined
• 4 You should get about 1 cup
• 5 Transfer the pesto to a large bowl, press a piece of plastic wrap or wax paper directly onto the surface of the pesto and set aside or refrigerate until needed
• 6 When the water comes to a boil, season lightly with salt, then add the orzo, and cook according to the package directions
• 7 Drain and transfer to a large bowl, then stir in the mascarpone, the toasted pine nuts and lemon zest
• 8 Season to taste with pepper and more salt, if needed, stirring to coat evenly
• 9 When the oven is ready, blot the shrimp dry and place on a rimmed baking sheet
• 10 Toss with the remaining 2 tablespoons of oil and season lightly with salt
• 11 Roast until just pink and opaque, about 5 minutes
• 12 Let cool
• 13 Add the roasted shrimp to the bowl with the pesto and toss to coat evenly
• 14 (If you'd like the dish to be lighter, toss the shrimp with 1/4 cup of the pesto and add more to your taste
• 15 )
• 16 Divide the orzo among wide, shallow bowls
• 17 Top each portion with equal amounts of the pesto shrimp
• 18 Serve warm or at room temperature
• 19 NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching
• 20 Let cool before using