kristalsnow7
05-26-2005, 01:54 PM
We just tried this dish from the April issue and thought it was delicious! It has some similarities to the ever-popular Basil Shrimp with Feta and Orzo, except it comes together in much less time. My changes: fresh garlic instead of the jarred stuff (always!), and a bit more of it. I also used grape tomatoes instead of cherry because I like them much better. The romano cheese and fresh basil were a nice touch. For the amount of time it took to prepare this recipe, we were pleasantly surprised by the results. A winner. :)
Shrimp and Orzo with Cherry Tomatoes and Romano Cheese
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 bottled 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 the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan.
Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 414(26% from fat); FAT 11.9g (sat 2.9g,mono 6g,poly 1.6g); PROTEIN 33.1g; CHOLESTEROL 181mg; CALCIUM 178mg; SODIUM 721mg; FIBER 3.1g; IRON 4.9mg; CARBOHYDRATE 43.6g
Cooking Light, APRIL 2005
Shrimp and Orzo with Cherry Tomatoes and Romano Cheese
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 bottled 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 the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan.
Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 414(26% from fat); FAT 11.9g (sat 2.9g,mono 6g,poly 1.6g); PROTEIN 33.1g; CHOLESTEROL 181mg; CALCIUM 178mg; SODIUM 721mg; FIBER 3.1g; IRON 4.9mg; CARBOHYDRATE 43.6g
Cooking Light, APRIL 2005