Shrimp and Orzo with Cherry Tomatoes and Romano Cheese

Shrimp and Orzo with Cherry Tomatoes and Romano Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup chopped fresh basil
  • 1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • + 15 more ingredients
    • ¼ teaspoon black pepper, divided
    • 1 tablespoon bottled minced garlic
    • 1 cup chopped Vidalia or other sweet onion
    • ¾ teaspoon salt, divided
    • 1/3 cup chopped fresh basil
    • ¾ teaspoon salt, divided
    • 1 pound medium shrimp, peeled and deveined
    • 2 tablespoons olive oil, divided
    • 1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
    • 1 tablespoon bottled minced garlic
    • ¼ teaspoon crushed red pepper
    • 2 cups cherry tomatoes, halved
    • 2 cups cherry tomatoes, halved
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon black pepper, divided

Cook the pasta according to package directions, omitting salt and fat. While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until ...

View full recipe at My Recipes

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