SHRIMP & ORZO

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.