Thursday, February 11, 2010

Shrimp and Scallop Orzo with Cherry Tomatoes

OMG. that is all i have to say about this recipe.

Shrimp and Scallop Orzo with Cherry Tomatoes and Romano Cheese

adapted from here**


  • 1 cup uncooked orzo (rice-shaped pasta) ** i used a box - feeding lots of hungry shovelers
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound Sea Scallops, halved **bay scallops work fine too, i just dislike them
  • 1 chopped Vidalia or other sweet onion
  • 1 tablespoon bottled minced garlic ** i used way more, like usual
  • 1/4 teaspoon crushed red pepper
  • 1 *container cherry tomatoes, halved
  • 1/3 cup (about 1 1/2 ounces) grated fresh pecorino Romano cheese
  • 1/3 cup chopped fresh basil ** i used way more


Cook the pasta according to package directions, omitting salt and fat (or don't omit...whatevs).
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan. Do the same with the scallops. instructions how to pan sear them here**.

Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
some comments received:
"omg mads, this is UNREAL"
"mads, seriously, this is the best thing you've ever cooked"
"mads, make this again. tomorrow"

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