Shrimp Orzo Pesto Recipes

Steps:

• Process peas, nuts, mint and garlic in food processor 30 sec. or until nuts are finely chopped and mixture is well blended. Add 1/2 cup dressing; process until smooth. Spoon into medium bowl; stir in 2 Tbsp. cheese.
• Cook pasta as directed on package.
• Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add shrimp; cook 2 to 3 min. or until shrimp turn pink, turning after 2 min. Remove from heat. Add lemon juice; mix lightly.
• Drain pasta, reserving 1/2 cup cooking liquid. Place pasta in large bowl. Add pea mixture; mix lightly. If necessary, gradually stir in enough of the reserved pasta cooking water until pasta mixture is of desired consistency.
• Top pasta mixture with shrimp and remaining cheese.

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Combine first 8 ingredients (oil through pepper). Add shrimp, turning to coat and marinate, covered, in fridge at least 2 hours.
• Cook orzo until al dente (10-12 minutes).
• Meanwhile, preheat broiler.
• Spread marinated shrimp in a single layer in a foil-lined broiling pan; pour marinade over shrimp.
• Broil shrimp 4 inches from heat, 3 minutes per side, until firm and lightly colored.
• Serve shrimp over orzo and pour pan juices over top. Scatter cheese and parsley over the shrimp.
• Serve with lemon wedges.

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.