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Garlic and Basil Shrimp and Tomatoes over Orzo

Garlic and Basil Shrimp and Tomatoes over Orzo

My kids wanted me to make shrimp for dinner so I came up with this tasty recipe. This is a quick and simple dish that my entire family enjoyed. The shrimp and tomatoes were so delicious and I loved serving it and its sauce over orzo.

Garlic and Basil Shrimp and Tomatoes over Orzo

How to Make Garlic and Basil Shrimp and Tomatoes over Orzo

Combine the shrimp with 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for at least 2 hours.

Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.

While the orzo is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp when the pan is hot and cook, turning once until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.

Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and its juices back to the skillet along with the remaining basil.

Garlic and Basil Shrimp and Tomatoes over Orzo

Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.

Garlic and Basil Shrimp and Tomatoes over Orzo

 

Garlic and Basil Shrimp and Tomatoes over Orzo

Garlic and Basil Shrimp and Tomatoes over Orzo

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating: 1 hour
Total Time: 1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 1 ½ tbsp olive oil divided
  • 1 lb shrimp peeled and deveined
  • ¼ cup fresh basil finely chopped (divided)
  • 3 cloves garlic minced
  • Dash of red pepper flakes or more to taste
  • 2 cups grape tomatoes
  • 1 cup chicken broth
  • Sea salt and freshly cracked pepper to taste
  • 1 cup dried orzo pasta cooked per instructions
  • Parmesan cheese shaved

Instructions

  • Combine the shrimp with 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for 2 hours.
  • Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp when the pan is hot and cook, turning once until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.
  • Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and its juices back to the skillet along with the remaining basil.
  • Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.
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25 Comments

  1. This looks so delicious, Pam! I will have to sub chicken for the shrimp, sadly, due to my allergy, though!

  2. Hello, this dish looks delicious, except my husband has celiac disease so needs a gluten-free diet. He can’t eat orzo. Can we put the shrimp over rice or gluten-free pasta? Wonder if that would work too.