Pesto Shrimp With Orzo Recipes

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.

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.

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

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.

ROASTED SHRIMP AND ORZO

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

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!

SHRIMP WITH ORZO

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.

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.