1 cup uncooked Orzo
1 tsp olive oil
½ tsp Morton Lite Salt
¼ tsp black pepper
1 ¼-1 ¾ lb medium shrimp, peeled and deveined, size according to plan
¾ cup chopped Vidalia onion (sweet onion)
1 Tbsp bottled minced garlic
¼ tsp crushed red pepper
1 ½ cups cherry tomatoes, halved
1/3 cup grated fresh pecorino Romano cheese
1/3 cup chopped fresh basil
Cook pasta according to package directions, omitting salt and fat.
Heat 1 tsp oil in a large skillet coated with cooking spray over medium-high heat. Sprinkle ½ tsp salt and ¼ tsp black pepper evenly over shrimp add shrimp to pan; cook 1 ½ minutes on each side or until done. Remove from pan. Add onion, garlic and red pepper to pan and cook for 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 cheese and basil.
Makes: 4 servings
Serving size: ¼ recipe
LA Exchange: 1 Protein, 2 Vegetables, 1 Starch, 1 Condiment
