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Shrimp and Orzo with Cherry Tomatoes and Romano Cheese

This 5-star shrimp and orzo recipe has simple ingredients, but it is full of flavor. Parmesan cheese works in this dish, too, if you don't have pecorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.
4 Servings -
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Servings:4  | Calories:299 | Total Fat:12g  | Chol:154mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 3g
15 %
Total Carb 27g
9 %
Fiber 4g
16 %
Sugars 2g
Cholesterol 154mg
51 %
Sodium 1250mg
52 %
Protein 22g
44 %
31% Orzo
26% Shrimp
20% Olive oil
20% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup uncooked orzo (rice-shaped pasta)
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound medium shrimp, peeled and deveined
1 cup chopped Vidalia or other sweet onion
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
2 cups cherry tomatoes, halved
1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
1/3 cup chopped fresh basil

Directions : View recipe directions on
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