Pesto shrimp orzo is an easy, flavorful, creamy meal that is ready in just 20 minutes with 4 main ingredients. This orzo pasta is coated with pesto and paired with plump shrimp and tomatoes for a simple weeknight dinner. Perfect for weekday meals but also perfect to feed a crowd.
If you love quick and easy recipes like this, you should try my Pesto Tuna Pasta recipe or try this Pesto Chicken Skillet with rice or pasta on the side for a simple meal.
Recipe highlights
- 4 ingredients
- 20 minutes
- Easy to make
- Crowd pleasing meal
- Great for busy weeknights
- Versatile
Ingredients
- Orzo – this small pasta looks like rice but it’s pasta. Sometimes finding a gluten free orzo can be tough, so you could also use gluten free pasta.
- Pesto – use your favorite pesto or make your own.
- Shrimp – I like to use large Argentinian Pink Shrimp from Trader Joe’s. I like this because it’s peeled and deveined. Be sure to allow the shrimp to defrost completely before cooking.
- Tomatoes – I love adding tomatoes to any dish with pesto. It’s a great pop of color and the flavors pair perfectly.
How to make pesto orzo with shrimp
Cook orzo: Bring water to a boil, cook orzo according to the package directions.
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.
Reserve pasta water: When orzo is done cooking, reserve 1/4 – 1/2 cup of the pasta water before draining.
Assemble the dish: 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.
Top tips
- Make this with shrimp, chicken, chickpeas or salmon.
- Use store bought pesto to make this super simple. If you have an excess amount of basil at home, make your own pesto!
- To save time, be sure to buy peeled, deveined shrimp. I always buy frozen and defrost in under an hour or overnight (if you remember to defrost the night before).
- If you forget to defrost your shrimp, you can cook frozen shrimp in the air fryer.
Variations
- Add more veggies: Add cooked zucchini, broccoli, bell peppers, asparagus, roasted red peppers, baby spinach, kale, artichoke hearts
- Spice: Add crushed red pepper flakes
- Other protein: You can use cooked chicken (diced chicken or shredded chicken), chickpeas, Italian tofu or salmon bites.
What to serve with pesto orzo
Common questions
Where to find gluten free orzo
Orzo is pasta that is cooked short and resembles rice. Until recently, there were not a ton of gluten free options. However, I have found 2 really delicious gluten free options:
Can you use homemade pesto
Yes! If you have an abundance of basil and would prefer to use homemade, use your favorite recipe or you can try:
What if you don’t have orzo?
If you don’t have orzo pasta, you can use rice, pasta, spaghetti squash, or cauliflower rice.
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- 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
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.
- 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.
- 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 Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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