Ingredients
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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
Directions
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Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, occasionally stirring until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
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Heat remaining tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
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Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.
Nutrition Facts (per serving)
585 | Calories |
24g | Fat |
59g | Carbs |
32g | Protein |
Nutrition Facts | |
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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.