Pesto Shrimp Orzo
Pesto shrimp orzo is easy to make, ready in 20 minutes and has just 4 simple ingredients. This creamy orzo pesto pasta with shrimp is perfect for weeknight meals, but is also a crowd pleasing meal that would be perfect for entertaining. The vibrant pesto is paired with quick cooking protein and served over orzo pasta. There are tips on how to make this gluten free and dairy free.
Servings 4
Calories 479kcal
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup pesto
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 8 oz orzo
- 1 cup cherry tomatoes cut in half
- 1/4 cup pasta water
Instructions
- Bring water to a boil, cook orzo according to the package directions.
- While orzo is cooking, cook the shrimp. Heat a medium to large skillet over medium heat. When hot, spray with avocado oil (or olive oil) and add shrimp, salt and garlic powder. Cook 2-3 minutes, flip and cook 1-2 more minutes. Turn off heat.
- Cut tomatoes in half.
- When orzo is done cooking, reserve 1/4 - 1/2 cup of the pasta water before draining.
- Drain orzo, add shrimp, pesto and tomatoes to the pot. Add 2-3 tablespoons of the pasta water and stir well. Add more pasta water if needed.
- Serve hot or at room temperature.
Notes
Top tips:
- Make this with shrimp, chicken, chickpeas or salmon.
- Use store bought or homemade pesto.
- To save time, be sure to buy peeled, deveined shrimp. If frozen, defrost in under an hour or overnight.
- If you forget to defrost your shrimp, you can cook frozen shrimp in the air fryer.
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- Fridge: Store leftover shrimp orzo pesto pasta in the fridge for up to 3 days in an airtight container.
- Freezer: You can freeze leftovers in a freezer safe container, however I don’t love the texture of the shrimp when frozen and defrosted after being cooked.
Nutrition
Calories: 479kcal | Carbohydrates: 50g | Protein: 25g | Fat: 20g | Fiber: 3g | Sugar: 3g