With the pesto made in advance, you can get this creamy, summery pasta on the table in about 10 minutes.
4 servings
From Maile Carpenter, editor-in-chief of Food Network magazine.
MAKE AHEAD: You’ll have pesto left over; it can be refrigerated, with plastic wrap pressed directly onto the surface (in an airtight container), for up to 3 days or frozen for a few months.
Ingredients
2 1/2 ounces fresh basil leaves (2 cups firmly packed)
Finely grated zest of 2 lemons, plus 1 tablespoon lemon juice
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup raw pine nuts, plus 1/4 cup lightly toasted pine nuts (see NOTE)
1/2 teaspoon kosher salt, plus more as needed
1 clove garlic
1 pound raw large (about 30-count) shrimp, peeled and deveined
7 ounces (about 1 cup) plain dried orzo
4 ounces mascarpone cheese
Freshly ground black pepper
Steps
Combine the basil, the tablespoon of lemon juice, the 1/2 cup of oil, the 1/2 cup of untoasted pine nuts, 1/2 teaspoon of salt and the garlic in a food processor; blend until well combined. The yield is about 1 cup. Place about 1/4 cup of the pesto in a mixing bowl for this dish; transfer the rest to a container with a tight-fitting lid, press plastic wrap directly onto the surface of the pesto and refrigerate for up to 3 days.
Preheat the oven to 425 degrees. Blot the shrimp dry with paper towels, place them on a rimmed baking sheet, toss with the remaining 2 tablespoons of oil and season lightly with salt. Roast until just pink and opaque, about 5 minutes. Let cool.
Meanwhile, make the orzo: Bring a medium pot of salted water to a boil over medium-high heat. Add the orzo and cook according to the package directions. Drain and transfer to a mixing bowl, then stir in the mascarpone, the toasted pine nuts and the lemon zest. Season lightly with salt and pepper, stirring to coat evenly.
Add the roasted shrimp to the pesto and toss to coat evenly. If you’d like to add more pesto, you’ve got it on hand.
Divide the dressed orzo among individual wide, shallow bowls. Top each portion with equal amounts of the pesto shrimp. Serve warm or at room temperature.
NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool before using.
Nutrition | Per serving (using 1/4 cup pesto): 540 calories, 30 g protein, 37 g carbohydrates, 31 g fat, 9 g saturated fat, 225 mg cholesterol, 250 mg sodium, 2 g dietary fiber, 1 g sugar
