Shrimp, Tomato and Basil Orzo

This was a super simple, super delicious meal - I am so glad I made it! Cooking the shrimp and the sauce literally takes the same amount of time it takes the orzo to cook. I was tempted to add some heavy cream in at the end to make the dish a little richer, but I am glad I didn't, because this had a nice light, fresh flavor that I will be making again and again. I only used one can of tomatoes and the only other change I made was to leave out the onion, and that was just because I forgot to buy one! It was still great without it, but I will most likely add it back in the next time this makes my weekly rotation.

Shrimp, Tomato, and Basil Orzo

from Erica's Kitchen Adventures

Makes 3-4 servings

8 ounces orzo pasta

1-2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced or crushed

1 (14.5 ounce) can diced tomatoes with garlic and basil (or garlic and onion), undrained

20 large shrimp, peeled and deveined

1/4 cup fresh basil, chopped or 4 teaspoons dried

kosher salt and coarse ground black pepper, to taste

crushed red pepper, to taste

1 1/2 tablespoons tomato paste

Parmesan cheese, to taste

Cook orzo according to package directions. Drain and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and garlic, saute for 2 minutes. Add the shrimp and cook for 3 minutes more.

Add the diced tomatoes, basil, salt and pepper, red pepper, and tomato paste. Reduce heat to medium and cover skillet. Simmer for about 5 minutes until mixture is hot.

Add orzo and Parmesan cheese to skillet, mix thoroughly to combine.