Ingredients
The following ingredients have 4 Servings
- 1 cup of uncooked orzo (in your pasta aisle - looks like rice)
- 2 tablespoons of olive oil (divided)
- 3/4 teaspoon of salt (divided)
- 1/4 teaspoon of black pepper (divided)
- 1 pound of shrimp (peeled and deveined)
- 1 cup of onion (we used white but any will do)
- 1 tablespoon of minced garlic
- 1/4 teaspoon of crushed red pepper
- 1 1/2 cups of cherry tomatoes (sliced in half)
- 1/3 cup of grated fresh Asiago Romano cheese
- 1/3 cup chopped fresh basil
Instruction
- Cook the orzo according to the package directions. Mine was 9 minutes. Don't add anything to it. Drain and set aside.
- While the orzo is cooking, over medium high heat, heat 1 tablespoon of the olive oil in a large skillet.
- In a small bowl, toss the shrimp with 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
- Add the shrimp to the skillet and cook for about 2 minutes on each side or until done. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add your chopped onion, garlic and red pepper. Cook for about 2 minutes or until the onions begin to look just a bit translucent. Stir frequently.
- Add the sliced tomatoes and cook for an additional 3 minutes, gently stirring occasionally.
- Add the orzo and shrimp to the skillet. Add the other 1/4 teaspoon of salt, 1/8 teaspoon of pepper, the Romano cheese and the chopped basil.
- Cook everything together for another minute or so to heat through.
- Remove from heat and serve!
