Tuscan Shrimp Over Garlic Orzo With Basil Pistachio Pesto Swirl

Transport your taste buds to the sun-drenched hills of Tuscany with this vibrant and flavorful Tuscan Shrimp over Garlic Orzo with Basil-Pistachio Pesto Swirl. This dish beautifully balances the delicate sweetness of shrimp with the comforting heartiness of garlic orzo, all brought together by a bright, herbaceous pesto. It’s a surprisingly easy recipe that delivers restaurant-quality results, perfect for a weeknight dinner or a special occasion. The homemade basil-pistachio pesto adds a unique twist to the classic Italian flavors, creating a truly unforgettable culinary experience. Get ready to savor a little slice of Italy!

What You’ll Need: The Ingredient Lineup

• 250g (8oz) Orzo Pasta: We’re using orzo, a rice-shaped pasta, for its delightful texture and ability to soak up all the delicious flavors of the sauce. Choose a high-quality orzo for the best results.
• 500ml (2 cups) Low-Sodium Vegetable Broth: The foundation of our flavorful orzo. Using low-sodium broth allows us to control the saltiness of the dish. You can substitute with chicken broth if preferred, but vegetable broth keeps it lighter.
• 300g (10 ½oz) Large Shrimp, Peeled and Deveined: Large shrimp provide a satisfying bite and cook quickly. Ensure they are fully peeled and deveined for a clean and enjoyable eating experience. Wild-caught shrimp are a great option for sustainability.
• 3 Cloves Garlic, Minced: Garlic is essential for that classic Tuscan flavor! Freshly minced garlic provides the most potent aroma and taste.
• 1 Small Onion, Finely Diced: A foundational aromatic, the onion adds sweetness and depth to the sauce. Dicing it finely ensures it cooks evenly and blends seamlessly into the dish.
• 200g (7oz) Canned Diced Tomatoes, Drained: Diced tomatoes contribute a bright acidity and a touch of sweetness. Draining them prevents the sauce from becoming too watery. Look for fire-roasted diced tomatoes for a smoky flavor.
• 2 Tbsp (30ml) Extra-Virgin Olive Oil: The heart of Mediterranean cooking! Extra-virgin olive oil provides a rich, fruity flavor and healthy fats.
• ½ tsp (2g) Smoked Paprika: Adds a subtle smoky depth that complements the shrimp and tomatoes beautifully.
• ¼ tsp (1g) Red-Pepper Flakes: A pinch of red-pepper flakes introduces a gentle warmth and a hint of spice. Adjust the amount to your preference.
• Salt and Freshly Ground Black Pepper, to Taste: Essential seasonings to enhance all the other flavors.
• 1 cup (30g) Fresh Basil Leaves: The star of our pesto! Fresh basil provides a vibrant, sweet, and slightly peppery flavor.
• ¼ cup (35g) Unsalted Pistachios, Toasted: Toasting the pistachios brings out their nutty flavor and adds a delightful crunch to the pesto.
• ¼ cup (25g) Grated Parmesan Cheese (Halal-Certified): Parmesan cheese adds a salty, umami-rich flavor to the pesto. Ensure it’s freshly grated for the best texture and taste.
• 2 Tbsp (30ml) Lemon Juice: Brightens the pesto and balances the richness of the cheese and nuts. Freshly squeezed lemon juice is always best.
• 1 Tbsp (15ml) Olive Oil (for pesto): Helps to create a smooth and emulsified pesto.
• 1 Tbsp (10g) Toasted Pine Nuts (Garnish): Adds a delicate crunch and nutty flavor as a final garnish.
• 2 Sprigs Fresh Basil Leaves (Garnish): A beautiful and fragrant garnish that adds a pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Orzo: You can substitute with other small pasta shapes like ditalini or risoni.
• Pistachios: Walnuts or pine nuts can be used in place of pistachios in the pesto, though the flavor will be slightly different.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan.
• Shrimp: Chicken or scallops can be used instead of shrimp.

Let’s Bring It All Together: Step-by-Step Instructions

1. Boil the Orzo: In a medium saucepan, bring the low-sodium vegetable broth to a rolling boil. Add the dry orzo and cook according to the package directions – typically 8-10 minutes, but check for al dente texture. Al dente means ‘to the tooth’ in Italian, and the orzo should have a slight bite. Once cooked, immediately drain the orzo and set it aside. This prevents it from sticking together.
2. Prepare the Basil-Pistachio Pesto: While the orzo is cooking, it’s time to make the vibrant pesto. In a food processor, combine the fresh basil leaves, toasted pistachios, grated Parmesan cheese, lemon juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. Pulse the mixture until it forms a coarse, bright-green paste. Avoid over-processing, as this can make the pesto too smooth. Transfer the pesto to a small bowl and set aside. The pesto is the heart of the dish, providing a fresh, nutty counterpoint to the shrimp and tomatoes.
3. Sauté the Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and finely diced onion. Sauté for 2-3 minutes, stirring frequently, until the onion becomes softened and translucent, and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Build the Tomato Base: Stir in the drained diced tomatoes, smoked paprika, and red-pepper flakes into the skillet with the garlic and onion. Simmer for 4-5 minutes, allowing the flavors to meld together. The smoked paprika adds a subtle smoky depth, while the red-pepper flakes provide a gentle warmth.
5. Cook the Shrimp: Add the peeled and deveined shrimp to the skillet in a single layer. Season with salt and freshly ground black pepper. Cook for 2-3 minutes per side, until the shrimp turns pink and becomes just opaque. Avoid overcooking the shrimp, as it will become rubbery. Once cooked, remove the shrimp from the skillet and keep it warm.
6. Toss with Pesto: Add the cooked orzo to the skillet. Toss it with about half of the prepared basil-pistachio pesto, ensuring that the grains are evenly coated. Reserve the remaining pesto for the final swirl.
7. Plate and Garnish: Spoon a generous nest of pesto-tossed orzo onto the center of a warm, shallow bowl or plate. Arrange the cooked shrimp artfully on top of the orzo. Drizzle the reserved pesto in a graceful swirl over the shrimp and orzo.
8. Final Touches: Sprinkle the dish with toasted pine nuts for added crunch and texture. Garnish with a fresh basil leaf, placed slightly off-center for a pop of color and freshness. Optionally, lightly drizzle a few drops of extra-virgin olive oil around the rim of the plate for added shine.

The Magic of Tuscan Flavors

This Tuscan Shrimp over Garlic Orzo with Basil-Pistachio Pesto Swirl isn’t just a meal; it’s a journey to the sun-drenched hills of Tuscany. The combination of fresh basil, nutty pistachios, and bright lemon juice in the pesto evokes the region’s vibrant flavors. The smoked paprika and red pepper flakes add a subtle warmth that complements the sweetness of the shrimp and tomatoes. Tuscan cuisine is known for its simplicity and reliance on high-quality ingredients, and this recipe embodies those principles.

Why Orzo Works So Well

Orzo, often called ‘risoni’ in Italian, is a pasta shape that resembles rice. Its small size and slightly chewy texture make it a perfect vehicle for absorbing the flavorful pesto and tomato sauce. Unlike larger pasta shapes, orzo doesn’t overwhelm the delicate shrimp, allowing the other flavors to shine through. It provides a comforting, satisfying base for this vibrant dish.

Pistachios: A Tuscan Twist

While traditional pesto often calls for pine nuts, using pistachios adds a unique and delightful twist. Pistachios offer a slightly sweeter, more complex flavor profile that pairs beautifully with the basil and Parmesan. Toasting the pistachios before adding them to the pesto enhances their nutty aroma and flavor, creating a truly unforgettable pesto experience.

Tips for the Perfect Pesto

The key to a great pesto is using fresh, high-quality ingredients. If possible, use freshly grated Parmesan cheese. When pulsing the pesto in the food processor, start with short pulses and gradually increase the duration to achieve the desired consistency. If the pesto is too thick, add a little more olive oil, one teaspoon at a time, until it reaches the desired consistency. Pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Be sure to thaw it completely and pat it dry before cooking.

Can I make this dish vegetarian?

Absolutely! Simply omit the shrimp and add some roasted vegetables like zucchini or bell peppers.

What wine pairs well with this dish?

A crisp, dry white wine like Pinot Grigio or Vermentino would be a perfect pairing.

Enjoy Your Tuscan Escape!

This Tuscan Shrimp over Garlic Orzo with Basil-Pistachio Pesto Swirl is a delightful and flavorful dish that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

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