Best 7 Tomato Basil Shrimp Orzo Recipes

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.

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.

GREEK SHRIMP ORZO

Steps:

• Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

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.

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!

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

ORZO WITH TOMATOES

Steps:

• Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.