Best 2 Shrimp Orzo Pesto Recipes

Shrimp orzo pesto is a delectable and flavorful dish that combines the savory taste of shrimp, the nutty flavor of orzo pasta, and the aromatic freshness of pesto sauce. This delectable dish is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. If you're seeking a culinary adventure that's both easy to make and bursting with flavor, then look no further than shrimp orzo pesto. In this article, we will provide you with a comprehensive guide to creating the perfect shrimp orzo pesto. From selecting the freshest ingredients to mastering the art of cooking the dish to perfection, we'll cover it all.

Here are our top 2 tried and tested recipes!

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

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

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

ORZO WITH GRILLED SHRIMP, SUMMER VEGETABLES, AND PESTO VINAIGRETTE

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette image

Provided by Sara Foster

Categories Pasta Vegetable Picnic Kid-Friendly High Fiber Graduation Backyard BBQ Dinner Lunch Mozzarella Basil Shrimp Squash Zucchini Summer Family Reunion Grill Grill/Barbecue Healthy Potluck Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added Small Plates

Yield Servings: Makes 6 servings

Number Of Ingredients 11

Ingredients

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.

Tips:

Use high-quality ingredients. Fresh shrimp, orzo pasta, and pesto sauce will make a big difference in the flavor of your dish.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to watch it carefully and remove it from the heat as soon as it's cooked through.
Use a good quality pesto sauce. You can make your own pesto sauce or use a store-bought brand that you like.
Add some vegetables to your dish. Chopped sun-dried tomatoes, spinach, or zucchini would all be great additions.
Serve your dish immediately. Shrimp Orzo Pesto is best enjoyed fresh.

Conclusion:

Shrimp Orzo Pesto is a quick and easy weeknight meal that is packed with flavor. It's a great way to use up leftover shrimp and pesto sauce, and it's also a great dish to serve to company. With its combination of shrimp, orzo pasta, and pesto sauce, this dish is sure to be a hit with everyone who tries it.