This recipe is from Cooking Light. Light, and easy, and another one that rates high on the “amount of dishes to be cleaned.” The flavors are very simple, but well balanced. If you find it lacking for any reason, I think you should try a squeeze of lemon juice to the shrimp before you cook them.

Ingredients:

• 1 cup uncooked orzo (rice-shaped pasta)
• 2 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 pound medium shrimp, peeled and deveined
• 1 cup chopped Vidalia or other sweet onion
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper
• 2 cups cherry tomatoes, halved
• 1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
• 1/3 cup chopped fresh basil

Cook orzo to package directions. Season shrimp with salt and pepper. Heat non-stick pan to medium high, add about 1 Tbs of oil. Cook shrimp 1 1/2 minutes on each side or until no longer pink. Remove from pan. Add remaining oil, garlic, red pepper, and onion to pan. Cook 2 minutes. Add tomatoes and cook an additional 3 minutes. Stir in pasta and shrimp, cook 1 minute, add chopped basil and cheese.

This entry was posted on Monday, February 4th, 2008 at 7:34 pm and is filed under fast, pasta, shrimp. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.