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.
Course Main Dish
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Ingredients
2cupsorzo pasta
3tbsp.olive oil
3clovesfresh garlicminced
1tsp.crushed red pepper flakesvary amount depending on how spicy you like it
2cupsfresh tomatoeschopped
3/4cupParmesan cheeseshredded
1cupfresh basil leavestorn into pieces
1cup green peppersfinely chopped
1cup cooked shrimproughly chopped
1pinchSalt and fresh ground black pepperto taste
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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.