Shrimp and Orzo with Cherry Tomatoes and Romano Cheese Recipe

Parmesan cheese works in this dish, too, if you don't have pecorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.

Ingredients

  • 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

Directions

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.