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Pesto Shrimp with Orzo

September 16, 2010

This is a MUST TRY shrimp recipe!!!!  There were no leftovers at my house–even my 3-year old gobbled it up. Takes a bit of prep time, but it’s so worth it. Thanks to my friend Lindsey for this yummy recipe!

1 cup orzo, uncooked
4 teaspoons olive oil, divided
1 cup fresh green onions, chopped
1 can petite diced tomatoes, undrained
6 oz. feta cheese, crumbled
2 Tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
Kosher salt and fresh ground black pepper, to taste
24 large uncooked shrimp with shells
2 Tablespoons Fresh Basil Pesto


  • Pre heat oven to 350 degrees F.
  • Clean and de-vein shrimp, removing shells. Leave tails on.
  • Cook orzo in water according to package directions. Drain well and place in large mixing bowl.
  • Stir in 2 teaspoons olive oil, green onions, tomatoes, feta, lemon juice and lemon zest.
  • Season with salt and pepper to taste.
  • Spray large baking dish with Pam cooking spray.
  • Transfer orzo mixture to large baking dish.
  • Place uncooked shrimp in a single layer over orzo mixture.
  • Cover each shrimp individually with a dollop of pesto.
  • Drizzle remaining 2 teaspoons of olive oil evenly over entire dish.
  • Bake, uncovered, for 25 minutes (until shrimps are pink and tails are curled).
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One Response to “ Pesto Shrimp with Orzo ”

  1. Melissa on September 18, 2010 at 2:18 am

    This recipe is amazing. I love the homemade pesto too. It was so fresh tasing and yummy we all loved it. i could have eaten the whole dish.

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