Recipe by M. Kertello
"This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!"
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extra-virgin olive oil, divided
frozen cooked shrimp, thawed
diced red bell pepper
red pepper flakes
salt and ground black pepper to taste
grated Parmesan cheese
olive oil, or to taste
I kept to the recipe with minimal changes. Pesto is made with olive oil, so I didn't add any olive oil to the dish (this helped cut down on the calories). This was a fast lunch to make, and regardless of incomplete directions I figured out where the extra pesto was used. Please don't allow someone who rated this low (without making it!) dissuade you from trying this. It's quick, and it tastes good!
Made this dinner tonight and it was super delicious. We did make a few changes; fresh basil, fresh garlic, fresh shrimp, sundried tomatoes instead of red bell pepper and then added some chopped cucumber in at the end for a bit of crunch. This is a great base recipe. Will definitely make this again.
This was too bland and dry for our tastes. I ended up doubling the oregano and garlic powder and using way more pesto.
Until AR fixes this recipe to correct the directions (I did let them know), they are complete in the submitter's personal recipe so check this version: http://allrecipes.com/personalrecipe/62119868/shrimp-orzo-pesto/detail.aspx
I'm really just delving into the world of "real cooking" and this recipe was perfect. Just the right number of ingredients and steps that I didn't feel overwhelmed. The end results were tasty, although I think next time, I'll cut back on the olive oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Orzo Pesto
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 220
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