Garlic And Basil Shrimp And Tomatoes Over Orzo Recipes

GARLIC AND BASIL SHRIMP AND TOMATOES OVER ORZO

Steps:

• Combine the shrimp with 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for 2 hours.
• Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp when the pan is hot and cook, turning once until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.
• Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and its juices back to the skillet along with the remaining basil.
• Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.

GREEK SHRIMP ORZO

Steps:

• Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

MEDITERRANEAN ORZO WITH SHRIMP

Steps:

• Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
• Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
• Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
• Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
• Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

GARLIC-TOMATO SHRIMP RECIPE WITH ORZO

Steps:

• Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
• While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
• Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
• Finally, stir in the spinach and remove from the heat.
• Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

SHRIMP ORZO WITH TOMATO AND BASIL

Steps:

• Preheat the oven to 400 F.
• In a large oven and broiler safe skillet, heat 1 ½ tbsp of extra-virgin olive oil over medium heat. Add the garlic and cook until almost brown, about 1 minute. Increase the heat to high and add the grape tomatoes, Italian seasoning, salt and pepper. Cook, stirring occasionally, for about 5 minutes.
• Add orzo and chicken broth. Bring to a simmer. Remove skillet from heat and transfer to pre-heated oven. Bake until most of the liquid has absorbed, 10 to 12 minutes.
• Meanwhile, toss the shrimp in the remaining ½ tbsp. of olive oil. Season with salt and pepper. Remove skillet from oven and evenly place shrimp on top of the orzo. Turn oven to broil. Broil on high until shrimp is opaque throughout, about 4 minutes.
• Sprinkle with torn basil leaves and serve. Enjoy!

GARLIC BASIL SHRIMP

Steps:

• Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
• Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

LEMON-GARLIC SHRIMP ORZO SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
• Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
• Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
• Stir in cheese, lemon, and thyme; garnish with parsley.

LEMON SHRIMP ORZO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

SKILLET SHRIMP AND ORZO

Steps:

• Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
• Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

SHRIMP ORZO WITH FETA

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.