Shrimp Orzo Pesto

Shrimp Orzo Pesto

M. Kertello

"This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!"
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Ingredients

25 m servings 585 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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 reg...

Most helpful critical review

This was too bland and dry for our tastes. I ended up doubling the oregano and garlic powder and using way more pesto.

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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 reg...

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 ...

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/62119...

So easy! I didn't have any pesto so I just tossed in the ingredients found in pesto. I didn't follow the measurements exactly either but all the ingredients blended into a super fast & easy deli...

I really liked the idea and simplicity of this recipe. However, it is marred by having way too little pesto. I doubled the recipe (we are only two, but like leftovers!. I always have homemade pe...

Made as written except substituted chopped sun-dried tomatoes for the red pepper and I only had 6 oz. of dry orzo instead of 8 and that was plenty with the approx 1 lb. of frozen pre-cooked shri...

Its a weekly dinner now in my house. I've tried both frozen and fresh shrimp, not much of a difference, I use what ever is on sale that week.

I used 2 pounds of large shrimp, 8 oz orzo and doubled remaining ingredients, with the exception of the red pepper flakes. Might use a bit more pesto next time. Family really liked it.

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