shrimp pesto orzo pasta

Happy Sunday! 🙂 I used to make this recipe all the time, but I haven’t made it in a long time. It’s an adaption from a recipe I found in a Martha Stewart magazine years ago. It is always a crowd pleaser and it has seafood for all you non vegetarians out there! 😉 The best part of the dish for me is the seared and roasted tomatoes, the flavour really makes this pasta taste savory and delicious. You can use any kind of feta cheese you like but as always I choose goat cheese feta, and it was fantastic. If you are a vegetarian you could easily omit the prawns and just use the recipe as it is or you could add some other veggies like mushroom or zucchini. If you are feeling like cooking everything from scratch tonight you could make your own pesto as well….but tonight I just used jarred pesto and I am ok with it. 😉 I try to make most things from scratch but I use jarred pasta sauce from time to time and that’s ok.

orzo pasta ingredients

Tomato Prawn and Pesto Orzo Pasta
Cuisine: Pasta
Serves: 2-3
  • 1 pint of cherry tomaotoes
  • ½ cup of feta cheese
  • 3 to 4 tbsp pesto
  • 1½ cups orzo pasta
  • 1 tbs oregano
  • 1 tbs basil
  • 2 cloves garlic (crushed)
  • 10-15 prawns (uncooked)
  • 1 tbs olive oil
  1. Turn the oven to 375 degrees. Heat the olive oil in a pan over medium to high heat. Toss in the tomatoes, garlic and the basil and oregano. turn the heat down to simmer and let it cook for 7-10 minutes with a lid. The tomatoes should be soft enough to pop open when lightly pressed with a food masher.
  2. Next cook the prawns with the tomatoes for a few minutes till they turn pink, do not over cook them. Now toss everything form the pan into a glass baking dish and crumble with the feta. Bake in the oven for 15 minutes.
  3. Now cook the orzo pasta, boil water and cook the orzo according to the package directions. about 10 minutes. Drain the pasta and stir in the pesto.
  4. Top the pasta with the prawns, tomato and feta and enjoy!

shrimp orzo