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Cherry Tomatoes, Sweet Onion and Shrimp with Whole Wheat Orzo

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Serving Size: 
  • 1/2 lb. Pappardelle’s Whole Wheat Orzo
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil, divided
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 lb. medium shrimp, peeled and deveined
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 cups cherry tomatoes, halved
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil, coarsely chopped
  1. Cook orzo in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. In a large skillet, heat 1 tablespoon olive oil. Add shrimp to skillet and cook 1-1/2 minutes on each side, or until done. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove shrimp from skillet.
  3. Add remaining olive oil to skillet. Add onion, garlic and red pepper flakes and cook 2-3 minutes. Add tomatoes and cook until soft, about 3 minutes. Stir in orzo and shrimp. Cook 1 minute or until heated thoroughly.
  4. Season with remaining salt and pepper. Top each individual serving with Parmesan cheese and fresh basil.

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