Shrimp Orzo with Pesto
Ingredients List
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8 ounces orzo pasta
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1 tablespoon pesto, divided
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3 tablespoons extra-virgin olive oil, divided
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2 cups frozen cooked shrimp, thawed
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½ cup diced red bell pepper
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1 teaspoon capers
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¼ teaspoon dried oregano
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¼ teaspoon garlic powder
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¼ teaspoon red pepper flakes
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salt and ground black pepper to taste
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¼ cup grated Parmesan cheese
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1 tablespoon olive oil, or to taste
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until al dente—about 11 minutes. Drain the orzo and place it in a bowl. Stir in 2 teaspoons of pesto and 2 tablespoons of extra-virgin olive oil to coat the pasta evenly.
In a skillet, heat the remaining tablespoon of olive oil. Add shrimp, red bell pepper, and capers to the hot oil, cooking and stirring for 3 to 5 minutes until the shrimp is fully heated. Stir in the last teaspoon of pesto, oregano, garlic powder, red pepper flakes, salt, and pepper, and cook for an additional 1 to 2 minutes until everything is well combined.
Add the orzo to the shrimp mixture, then top with Parmesan cheese and a drizzle of olive oil.
Nutrition Information (per serving)
| 585 | Calories |
| 24g | Fat |
| 59g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 585 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 5g | 25% |
| Cholesterol 174mg | 58% |
| Sodium 366mg | 16% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 32g | 64% |
| Vitamin C 34mg | 38% |
| Calcium 162mg | 12% |
| Iron 6mg | 31% |
| Potassium 350mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5