Shrimp Orzo Pesto

Shrimp Orzo Pesto
  • 8 ounces orzo pasta
  • 1 tablespoon pesto, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups frozen cooked shrimp, thawed
  • 1/2 cup diced red bell pepper
  • 1 teaspoon capers
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil, or to taste


  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.

05/06/2018
Shrimp Orzo Pesto, recipe PT15M PT1H 5 455 calories

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