Orzo With Grilled Shrimp And Summer Vegetables

Name: Orzo With Grilled Shrimp And Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces orzo pasta; 6 1/2 tablespoons extra virgin olive oil, divided; 4 tablespoons red wine vinegar, divided; 2 medium zucchini, cut lengthwise into 1/4 inch slices; 1 red bell pepper, quartered; 3 tablespoons pesto sauce; 2 tablespoons fresh lime juice; 1 lb uncooked large shrimp, peeled and deveined; 2 tomatoes, cored and cut into 1/2 inch cubes; 1/2 cup thinly sliced fresh basil; 8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

Servings: persons

8 ounces orzo pasta
6 1/2 tablespoons extra virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini, cut lengthwise into 1/4 inch slices
1 red bell pepper, quartered
3 tablespoons pesto sauce
2 tablespoons fresh lime juice
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored and cut into 1/2 inch cubes
1/2 cup thinly sliced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

1
Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
2
Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
3
Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
4
Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
5
Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
6
Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
7
Place shrimp in bowl with orzo.
8
Chop zucchini and bell pepper; add to bowl with orzo.
9
Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
10
Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces orzo pasta, 6 1/2 tablespoons extra virgin olive oil, divided, 4 tablespoons red wine vinegar, divided, 2 medium zucchini, cut lengthwise into 1/4 inch slices, and more.

Yes, Orzo With Grilled Shrimp And Summer Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!