Ingredients
1 lb raw shrimp, shelled and deveined
1 cup dry orzo
1/2 small onion, chopped fine
1 clove garlic, finely chopped
1 small red or green bell pepper, chopped finely
1 tbsp olive oil
salt and pepper to taste
1 small tomato, chopped
1/2 cup basil, chopped, plus a sprig for garnish
1/3 cup grated pecorini-romano cheese, reserve some for serving.
Directions
Boil orzo in 4 cups salted water according to directions on the package. Drain orzo when it just turns al dente, about 8 minutes, and set aside. In a large heated saute pan over medium heat add the olive oil and sweat the vegetables. While vegetables are cooking salt and pepper the shrimp, adding red pepper flakes and toss in a bowl. Layer the shrimp in the saute and cook each side until pink. When the shrimp are cooked through pour in the cooked orzo and toss to incorporate the shrimp. Add the tomatoes, basil and cheese, tossing in the pan. Turn off heat and cover to let rest five minutes before serving. Serve the dish with a sprig of basil, a dusting of cheese and a side salad.
