I love to serve this when we have company. This dish is quite impressive!
Source: Cooking Light April 2005
HU: 9
Date: April 7, 2005
Posted by: CAROTS (Donna)
Servings: 4
CL Notes- Parmesan cheese works in this dish, too, if you don't have Percorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.
My Notes-Very quick and easy to put together. I used dried basil, but I think next time I would use fresh. I used fresh minced garlic, instead of the bottled. Also used pre-cooked frozen shrimp. Definitely would make a nice cold shrimp/pasta salad for the summer especially when basil and tomatoes are in season:)
Ingredients:
1 Cup uncooked Orzo (rice-shaped pasta)
2 Tablespoons, olive oil, divided
3/4 Teaspoon salt, divided
1/4 Teaspoon black pepper, divided
1 Pound Medium Shrimp, peeled, & deveined
1 Cup chopped Vidalia or other sweet onion
1 Tablespoon bottled minced garlic
1/4 Teaspoon crushed red pepper
2 Cups cherry tomatoes, halved
1/3 Cup (about 1 1/2 oz) grated fresh percorino Romano cheese
1/3 cup chopped fresh basil
Cook the pasta according to the 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 one each side or until done. Remove from pan.
Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, & red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta & shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
Serving: 4 servings (serving size: 1 1/4 cups)
Calories 414(26% from fat) Fat 11.9g Protein 33.1 Carb 43.6 g Fiber 3.1g Chol 181mg Iron 4.9mg Sodium 721mg Calc 178mg
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