1 CUP UNCOOKED ORZO
2 TABLESPOONS OLIVE OIL, DIVIDED
SALT & PEPPER TO TASTE
1 POUND MEDIUM SHRIMP, PEELED & DEVEINED
1 CUP CHOPPED VIDALIA ONION
1 TABLESPOON MINCED GARLIC
1/4 TEASPOON CRUSHED RED PEPPER
1 CAN DICED TOMATOES, DRAINED
1/4 CUP SHREDDED ROMANO CHEESE
1/4 CUP FRESH BASIL, CHOPPED
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT.
SEASON SHRIMP WITH SALT & PEPPER AND SAUTE UNTIL COOKED THROUGH.
REMOVE SHRIMP AND SET ASIDE.
HEAT REST OF OIL IN SAME PAN AND SAUTE ONION, GARLIC, AND RED PEPPER; 2 MINUTES, STIRRING OFTEN.
ADD TOMATOES AND COOK UNTIL TOMATOES BEGIN TO SOFTEN, STIRRING.
MIX ORZO, TOMATO MIXTURE AND SHRIMP TOGETHER.
SEASON WITH SALT & PEPPER TO TASTE.
PLATE UP EACH SERVING TOPPING WITH BASIL AND CHEESE.
DRIZZLE PESTO SAUCE ON PLATE FOR GARNISH.
MAKES 4 SERVINGS.
