Tomato Basil Shrimp Orzo Food

TOMATO-BASIL SHRIMP ORZO

Steps:

• Bring a large pot of salted water to a boil. Cook orzo for al dente texture, according to package instructions.
• Meanwhile, in a large saucepan, heat olive oil on a medium-high setting. Once hot, add garlic and red pepper flakes. Sauté together for about 1 minute to infuse oil. Add shrimp and cook until pink, about 5 minutes. Remove shrimp and set aside.
• Add wine to the pan and allow it to reduce by half, about 3 minutes. Next, add tomatoes and 1 tablespoon butter; sauté tomatoes just until skin begins to loosen. Season with basil, salt and pepper. Add cooked orzo to the saucepan and toss together for 2 minutes to marry flavors.

SHRIMP ORZO WITH TOMATO AND BASIL

Steps:

• Preheat the oven to 400 F.
• In a large oven and broiler safe skillet, heat 1 ½ tbsp of extra-virgin olive oil over medium heat. Add the garlic and cook until almost brown, about 1 minute. Increase the heat to high and add the grape tomatoes, Italian seasoning, salt and pepper. Cook, stirring occasionally, for about 5 minutes.
• Add orzo and chicken broth. Bring to a simmer. Remove skillet from heat and transfer to pre-heated oven. Bake until most of the liquid has absorbed, 10 to 12 minutes.
• Meanwhile, toss the shrimp in the remaining ½ tbsp. of olive oil. Season with salt and pepper. Remove skillet from oven and evenly place shrimp on top of the orzo. Turn oven to broil. Broil on high until shrimp is opaque throughout, about 4 minutes.
• Sprinkle with torn basil leaves and serve. Enjoy!

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

BASIL SHRIMP WITH FETA AND ORZO

Steps:

• Preheat oven to 450 degrees.
• Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
• Cook the pasta in boiling water for 5 minutes.
• Drain.
• Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
• Place the orzo mixture in teh foil bag.
• Combine the shrimp and basil.
• Arrange shrimp mixture on the orzo.
• Fold edges of bag to seal.
• Bake at 450 degrees for 25 minutes.
• Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
• Drizzle with remaining 1 teaspoon of oil.
• Serve.

SHRIMP WITH ORZO

Steps:

• Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
• Let the oil get heated in a large nonstick skillet over medium heat.
• Add in the onion and garlic; stir/saute for 3 minutes.
• Add in the wine; cook 1 minute.
• Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
• Add in shrimp; cook 2 minutes.
• Stir in the cooked orzo; adjust seasoning to taste.
• Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
• Sprinkle feta cheese and remaining parsley evenly over the top.
• Bake in a 450 degree oven for 10 minutes.

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA

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.