Best 8 Pesto Shrimp With Orzo Recipes

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Pesto shrimp with orzo is a delectable dish that combines the vibrant flavors of pesto with succulent shrimp and tender orzo pasta. This recipe is sure to tantalize your taste buds and leave you craving more. The combination of pesto, garlic, and herbs creates a flavorful sauce that perfectly coats the shrimp and orzo. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, pesto shrimp with orzo is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO ORZO WITH SHRIMP



Pesto Orzo with Shrimp image

Try this Pesto Orzo with Shrimp recipe for dinner tonight. Made with grated Parmesan cheese and fresh mint, this refreshing dish will become a new favorite dinner entrée. Give this pesto orzo a try today!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup frozen peas, thawed
1/2 cup slivered almonds
1/4 cup fresh mint leaves
1 clove garlic
1/2 cup plus 2 Tbsp. KRAFT Italian Vinaigrette Dressing, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1-1/4 cups orzo pasta, uncooked
1 lb. frozen uncooked cleaned medium shrimp
juice from 1 lemon

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.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

PESTO SHRIMP WITH ORZO



Pesto Shrimp With Orzo image

Adapted from a recipe on the box a tube of Amore Pesto Paste came in. Quite good, I think. Preparation time doesn't include 2 hours marinating time. Instructions are for broiling but shrimp can also be grilled. PLEASE NOTE: In ingredients list, the 4th item should be "pesto paste", but the Recipezaar program turns it into "pesto sauce, paste."

Provided by echo echo

Categories     Broil/Grill

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
1/3 cup lemon juice
1/3 cup dry white wine
4 teaspoons pesto sauce, paste
3 garlic cloves, minced or 3 teaspoons garlic paste
1 tablespoon Worcestershire sauce
1/4 cup thinly sliced scallion
pepper
1 1/2 lbs shrimp, peeled and deveined, but tails intact
3/4 lb feta cheese, crumbled
1/4 cup chopped fresh parsley
1 lemon, cut in 8 wedges (optional)

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.

Nutrition Facts : Calories 782.3, Fat 60.5, SaturatedFat 18.8, Cholesterol 407.2, Sodium 1379.8, Carbohydrate 8, Fiber 0.4, Sugar 4.8, Protein 48.1

ROASTED PESTO SHRIMP WITH LEMON ORZO



Roasted Pesto Shrimp With Lemon Orzo image

If you make the pesto made in advance, you can get this creamy, summery pasta on the table in about 10 minutes.

Provided by From Maile Carpenter, editor in chief of Food Network magazine

Yield 4

Number Of Ingredients 10

2 cups firmly packed fresh basil leaves (about 2 1/2 ounces)
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1/2 cup raw pine nuts, plus 1/4 cup lightly toasted pine nuts, divided (see NOTE)
Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
1/4 teaspoon fine salt, plus more as needed
1 clove garlic
1 cup (7 ounces) dried orzo
4 ounces mascarpone cheese
Freshly ground black pepper
1 pound raw large shrimp (about 30-count), peeled and deveined

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

Nutrition Facts : Calories 540 calories, Fat 31 g, Carbohydrate 37 g, Cholesterol 225 mg, Fiber 2 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g

SHRIMP ORZO PESTO



Shrimp Orzo Pesto image

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

Provided by M. Kertello

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 3

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g

ROASTED SHRIMP AND ORZO



Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  • Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  • Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY



Butter-Poached Shrimp and Orzo Recipe by Tasty image

Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons water
8 tablespoons butter
2 teaspoons lemon, zest
1 sprig fresh thyme
½ lb shrimp
2 cloves garlic
1 shallot
1 cup orzo
2 cups chicken stock
salt, to taste
pepper, to taste
4 cups spinach
fresh parsley, for garnish

Steps:

  • Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
  • Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
  • In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
  • Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
  • Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
  • Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams

SHRIMP WITH ORZO



Shrimp With Orzo image

From Cooking Light. Serving size: 1 1/2 cup. Per serving: 424 calories, 7.6 g fat, 29.2 g protein, 57.1 g carb, 3.8 g fiber, 142 g cholesterol.

Provided by ratherbeswimmin

Categories     Oven

Time 1h21m

Yield 4 serving(s)

Number Of Ingredients 14

1 (28 ounce) can diced tomatoes, undrained
1 1/2 teaspoons olive oil
1 cup diced onion
3 garlic cloves, minced
1/4 cup dry white wine
3 tablespoons chopped fresh parsley, divided
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
crushed red pepper flakes (to taste)
1 lb medium shrimp, peeled and deveined
2 cups hot cooked orzo pasta
1/2 cup crumbed feta cheese

Steps:

  • Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
  • Let the oil get heated in a large nonstick skillet over medium heat.
  • Add in the onion and garlic; stir/saute for 3 minutes.
  • Add in the wine; cook 1 minute.
  • Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
  • Add in shrimp; cook 2 minutes.
  • Stir in the cooked orzo; adjust seasoning to taste.
  • Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
  • Sprinkle feta cheese and remaining parsley evenly over the top.
  • Bake in a 450 degree oven for 10 minutes.

Nutrition Facts : Calories 583, Fat 9.3, SaturatedFat 3.7, Cholesterol 189.5, Sodium 880.1, Carbohydrate 82.7, Fiber 6.4, Sugar 11.6, Protein 39

SHRIMP ORZO WITH FETA



Shrimp Orzo with Feta image

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/4 cups uncooked whole wheat orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons lemon juice
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh basil and pine nuts in your pesto.
  • If you don't have a food processor, you can make pesto by hand. Simply chop the basil, pine nuts, garlic, and Parmesan cheese together until they are finely minced.
  • Add a little bit of lemon juice or white wine vinegar to your pesto for a brighter flavor.
  • To make the shrimp more flavorful, marinate them in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
  • If you don't have orzo, you can use another type of short pasta, such as penne or fusilli.
  • Garnish the finished dish with fresh basil and Parmesan cheese.

Conclusion:

Pesto shrimp with orzo is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pesto is flavorful and versatile, and it pairs perfectly with the shrimp and orzo. This dish is sure to please everyone at your table.

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