Orzo with Shrimp, Lemon & Burst Tomatoes
Ingredients
- 1 poundorzo pasta
- 1 poundlarge shrimp (peeled and deveined)
- 1½ cupscherry tomatoes
- 4 clovesgarlic
- 2fresh lemon
- ¼ cupfresh basil
- 4 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and devein shrimp if not pre-cleaned.
- 02
Mince 4 cloves garlic.
- 03
Halve 1.5 cups cherry tomatoes.
- 04
Zest and halve 2 fresh lemons.
- 05
Roughly chop or tear fresh basil into bite-sized pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 9 minutes. Drain and set aside.
- 02
While orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 2 minutes per side until just pink and cooked through. Transfer to a plate.
- 03
In the same skillet, add remaining 2 tablespoons olive oil and garlic. Cook for 30 seconds until fragrant. Add cherry tomatoes and red pepper flakes, cooking for 3–4 minutes until tomatoes begin to soften and burst, stirring gently.
- 04
Return shrimp to the skillet. Add cooked orzo and toss to combine. Zest both lemons over the skillet, then squeeze in juice from 1 lemon. Season with remaining 1/2 teaspoon salt and black pepper to taste.
- 05
Remove from heat, tear in basil, and toss gently. Serve warm with extra lemon wedges on the side.
Spice Tips
For warmth, add more red pepper flakes to taste. For richness, finish with a drizzle of good extra-virgin olive oil or a knob of butter. A pinch of garlic powder or a splash of white wine vinegar can deepen the brightness if you prefer extra tang.
Make ahead: prep all ingredients up to 2 hours in advance. Leftovers keep refrigerated for 1 day, though best served fresh. Shrimp cooks fast — don't overcook or it becomes rubbery.