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Oven-Baked Shrimp & Tomato-Pesto Orzo
Prep: 20 minutes
Cook/Roast: 18 minutes • serves 4
1 small shallot, finely chopped
1-1/2 cups cherry tomatoes
4 garlic cloves, minced
1/2 (16-ounce) package Finest Reserve™ by Our Family® Orzo
1-1/4 cups Our Family® Reduced Sodium Chicken Broth
1/4 cup dry white wine such as Pinot Grigio
1/4 cup Finest Reserve™ by Our Family® Italian Basil Pesto Sauce
1/4 teaspoon Our Family® Salt
1/4 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn
1 bag (16 ounces) Our Family® 16-20 Count Extra Jumbo Raw EZ Peel Deveined Tail-On Shrimp, thawed, peeled and tail shells removed
1/4 cup Our Family® Grated Parmesan Cheese
Chopped fresh parsley for garnish (optional)
1.Preheat oven to 400°. In large, oven-safe skillet, heat oil over medium heat. Add shallot and tomatoes; cook 5 minutes or until tomatoes begin to burst, stirring frequently. Add garlic; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat; stir in orzo, broth, wine, pesto, salt and pepper. Transfer skillet to oven; roast 7 minutes or until liquid is almost absorbed and orzo is tender. Stir in shrimp; roast 5 minutes or until shrimp turn opaque throughout. Makes 5 cups.
2.Serve orzo sprinkled with cheese and garnished with parsley, if desired.
Approximate nutritional values per serving (1-1/4 cups):
424 Calories, 13g Fat, 2g Saturated Fat, 135mg Cholesterol, 800mg Sodium,
51g Carbohydrates, 3g Fiber, 5g Sugars, 0g Added Sugars, 24g Protein
