Orzo with Roasted Shrimp and Tomatoes

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Orzo with Shrimp and Tomatoes

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.


This will be my entry for this week’s Presto Pasta Nights hosted by Janet at The Taste Space.

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  1. says

    I think I will make this for dinner Friday night.
    I think I will use Chervil or feta.
    Yum, I am hungry already.
    Actually, maybe I will wait for Saturday to make it and perhaps you could suggest a nice wine to accompany it. 😉

  2. says

    LOL @ naming your recipes by what’s in them. I’ve found myself googling the ingredients of my recipe and hoping someone at Epicurious has made something similar and named it something fancy or French sounding.

  3. says

    I have a container of Orzo sitting on the counter for dinner tonight. I kid you not. Kielbasa just got bumped for shrimp and tomatoes.

  4. says

    i like your straightforward titles. i try to make mine silly or alliterative, but that sometimes doesn’t work out so well when i’m trying to go back and find a particular recipe. :)

  5. says

    Sounds awesome and it will probably be one of the first dishes made in my new kitchen…Moving day is next Thursday.

    Thanks for sharing with Presto Pasta Night.

  6. says

    I don’t consider a dish successful until I have both sides of the sink full of pots, pinch pots, utensils, and stuff :) 😉 It’s a wonder Alexis keeps me.

  7. says

    I can not tell you how many pounds of shrimp I have in the freezer right this minute – at least 10. My husband keeps saying that we need to use some of them. This sounds good and simple and that’s the way I like it.

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