You can tell by that title that I made this up, can’t you? My titles are nothing more than lists of what’s in the dish. Of course the title could have read, “Orzo with Roasted Shrimp, Tomatoes, and Garlic with Feta and Fresh Basil.” So see, I did good in editing!
This is my kind of weeknight pasta dish. One pan (other than the pasta pot, which I totally do not count), one bowl, dinner on the table. The beauty of this recipe is that you can modify it in a bunch of different ways: different herbs, different cheese, different veggies with the tomatoes. I just made this up on the fly as I surveyed my freezer and fridge, feel free to experiment and be creative!
Pam’s Orzo with Roasted Shrimp and Tomatoes
- 1 lb shrimp, peeled
- 1 1/2 cups uncooked orzo (this is a guess, I just used what I had left in a jar)
- about 4 cups of quartered Roma tomatoes (or whatever you have, this just happened to be about how much I had)
- 1 large garlic clove, peeled and quartered (more or less to taste)
- extra virgin olive oil
- kosher salt and fresh ground black pepper
- 1/2 cup fresh basil, chopped (more or less to taste)
- 1/2 cup crumbled feta cheese (more or less to taste)
Preheat oven to 375. Place tomatoes and garlic on a sheet pan and toss to coat with a drizzle of olive oil and salt and pepper. Roast for about 30 minutes.
Scoot tomatoes and garlic to the side and add shrimp to the pan, toss it with a little olive oil, salt and pepper, and even some red pepper flakes if you’d like. Bump oven temp up to 450 and roast for 8-10 minutes.
While shrimp is cooking, cook orzo according to directions. Add orzo to a bowl and when shrimp is done, scrape shrimp and tomatoes into bowl (I kind of squished up the garlic, so there wouldn’t be any big chunks). Toss with the fresh basil. To serve, sprinkle with the cheese and extra salt and pepper to taste.