Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 -6 servings
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Calories
747 kcal
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Course
Main Course
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Cuisine
Italian
Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes
Description
This recipe starts by preparing a flavorful base of marinated artichoke hearts, sun-dried tomatoes, tomato paste, basil, and olive oil. The orzo pasta is boiled until al dente and combined with the marinade, absorbing the savory elements and bright flavors. Separately, shrimp are cooked quickly in olive oil with garlic over medium-high heat to achieve a sear without steaming, ensuring a pleasant texture.
Once combined, the dish benefits from resting under a lid, allowing the marination flavors to permeate the orzo and shrimp. The sharpness of sun-dried tomatoes and the tang of artichokes balance the mild sweetness of shrimp. The olive oil unifies the components, giving a moist and satisfying bite.
Suitable for serving warm, the dish also holds up well chilled, making it convenient for leftovers or packed meals. The combination of textures — firm orzo, tender shrimp, and soft vegetables — works well for lunch or dinner.
Ingredients
- 12 ounce marinated artichoke hearts canned
- ¼ cup sun-dried tomatoes sliced
- 2 tablespoons tomato paste
- 2 tablespoon basil dried or fresh
- 3 garlic cut in chunks, cloves
- 1 pound Shrimp or frozen and thawed, pat dry to remove moisture, raw, fresh
- 4 tablespoons olive oil 2 tablespoons for cooking shrimp 2 tablespoons for sauce
- 1 gram box orzo pasta Barilla brand
- coarse sea salt for pasta water
- salt for seasoning
Instructions
- In a large serving bowl add the marinated artichokes, sun-dried tomatoes, tomato paste, basil, and 2 tablespoons olive oil, mix until combined.
- Bring a large pot of salted water to a boil, add the orzo and cook according to "al dente" directions (about 9 minutes). When the orzo is cook reserve 1/4 cup of the pasta water and add in to the bowl of artichokes and other ingredients.
- Drain the Orzo and add it to the serving bowl with the rest of the ingredients. Gently toss to combine. Cover with a lid and let marinate until the shrimp are cooked.
- Heat a large skillet on medium-high heat. Add the 2 tablespoons olive oil and garlic. Add the shrimp one at a time (without overcrowding the pan or they will boil). You may cook them in two batches
- Cook the shrimp on high heat for about 3 minutes on each side. This gets a nice sear on the shrimp. Depending on shrimp size you may need a little more or a little less time. Make sure they are cooked all the way through and have a pink color.
- Add the shrimp and garlic to the top of the prepared pasta.
- Sprinkle with extra basil and serve!
Notes
- This dish can be served either warm or cold, adapting well as a leftover or picnic option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 96g | 32% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1043mg | 43% |
| Potassium | 710mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 23mg | 26% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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