Shrimp Orzo Pesto


This pesto orzo is of my finest creations, made much easier by the frozen precooked shrimp!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


  • 8 ounces orzo pasta

  • 1 tablespoon pesto, divided

  • 3 tablespoons extra-virgin olive oil, divided

  • 2 cups frozen cooked shrimp, thawed

  • ½ cup diced red bell pepper

  • 1 teaspoon capers

  • ¼ teaspoon dried oregano

  • ¼ teaspoon garlic powder

  • ¼ teaspoon red pepper flakes

  • salt and ground black pepper to taste

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon olive oil, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, occasionally stirring until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.

  2. Heat remaining tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.

  3. Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

    Shrimp Orzo Pesto

Nutrition Facts (per serving)

585 Calories
24g Fat
59g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 585
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 25%
Cholesterol 174mg 58%
Sodium 366mg 16%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 32g
Vitamin C 34mg 172%
Calcium 162mg 12%
Iron 6mg 31%
Potassium 350mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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