This recipe for Orzo with Pesto Grilled Shrimp will be one of your favorite go-to side dishes for the summer…maybe all year long! It is my version of a recipe from Epicurious. It is a bit time consuming, but super easy and so worth it!
This recipe is a lot about taste, so don’t panic when you don’t see exact amounts for ingredients…I promise I will walk you through it and it will be amazing! So…go grab some fresh NC shrimp from The Carolina Meat & Fish Co. and let’s get grilling!
When pasta is cooked, drain…do NOT rinse…mix one tablespoon of olive oil into the cooked pasta to ensure that it does not clump while you are grilling the vegetables and shrimp.
Heat up the grill. Grill the vegetables first. You just want them to soften just a touch with nice grill marks. Try not to overcook them…you do NOT want them mushy. Grill your shrimp. Depending on the size, you should only need to grill about 2 minutes or less per side. As soon as they turn pink, they are done. Do NOT overcook your shrimp.
Once the vegetables and shrimp are finished. Cut everything into bite sized pieces except for the tomatoes. I keep them whole.
Place your cooked pasta in a large bowl. In a separate bowl, add 3 TBLS pesto, 2 TBLS olive oil and the juice of 1/2 lemon and juice of 1/2 lime. Stir and pour this mixture over the pasta and coat. Fold the grilled vegetables, mozzarella pearls, and grilled shrimp into the bowl with the pasta. Add the basil. Taste to see if you need extra sauce. If so, mix up another tablespoon of pesto and olive oil and a touch of the lime and lemon juice.
Serve with grated Parmesan cheese. This recipe will make a lot. It’s great to take to a party and will last…well, maybe…if your family doesn’t eat it all…in the fridge for at least 3 to 4 days! ENJOY!