Shrimp And Orzo With Cherry Tomatoes And Parmesan Cheese Recipes

Steps:

• Cook the pasta according to package directions.
• 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 on each side or until done.
• Remove from pan.
• Add remaining 1 tablespoon olive oil to pan.
• Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently.
• Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally.
• Stir in pasta and 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.

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

Steps:

• Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.