This is a quick and colourful weeknight dish for Summer when tomatoes are plentiful. Add a little shrimp for protein and you have a great meal. Eat leftovers cold as salad.
Easy Colourful Tomato and Shrimp Orzo
This is a quick and colourful dinner dish for Summer when tomatoes are plentiful. Add a little shrimp for protein and you have a great meal. Eat the leftovers cold as a delicious salad.
Servings 4
Ingredients
- 2 cups orzo pasta
- 3 tbsp. olive oil
- 3 cloves fresh garlic minced
- 1 tsp. crushed red pepper flakes vary amount depending on how spicy you like it
- 2 cups fresh tomatoes chopped
- 3/4 cup Parmesan cheese shredded
- 1 cup fresh basil leaves torn into pieces
- 1 cup green peppers finely chopped
- 1 cup cooked shrimp roughly chopped
- 1 pinch Salt and fresh ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil, cook orzo for 8 to 10 minutes. Drain the orzo and reserve 1/2 cup of the pasta water.
- Heat olive oil in a large deep skillet on medium heat. Add the green peppers and cook until softened. Add the garlic and red pepper flakes and heat a few moments.
- Add the cooked orzo, tomatoes, basil, and parmesan cheese to the pan. Slowly add the pasta water, stirring often, so that the pasta is coated and the cheese melts. Add the cooked shrimp and heat. Taste for seasoning and adjust with a little salt if needed.
- Serve with extra basil, parmesan and fresh ground black pepper on top.
