Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.
Cook pasta in large saucepan of boiling salted water according to package directions.
Meanwhile, heat oil in a large skillet on high heat. Saute onion, garlic and chili pepper for 2-3 mins. Stir in peppers, pasta sauce and wine. Bring to a boil on high heat. Reduce heat to low and simmer for 4-5 mins.
Stir in shrimp and cook for 3-5 mins until they change color and are cooked through. Season to taste.
Drain pasta. Spoon sauce over pasta. Sprinkle with feta, parsley and onion.
Preheat the broiler.
Bring a small pot of water (with a lid) to a boil (about 5 minutes).
Add asparagus and orzo to the pot.
After 3 minutes, remove only the asparagus and continue cooking orzo according to package instructions (usually about 6 minutes).
While orzo cooks, season 5 oz. salmon filet with salt and pepper and broil for 5 minutes, or until opaque throughout.
Meanwhile, whisk together feta, dill, lemon juice, olive oil, and pepper to taste.
Flake the fish and toss together all ingredients.
Set water on to boil for the orzo.
Chop onion and garlic finely and saute in a bit of olive oil til translucent.
Cook orzo to package directions, add peas the last couple of minutes of cooking.
Drain and return to pot. Place on burner on low heat. Add cooked shrimp and stir.
Add half-and-half, stir in cheese, onion/garlic and fresh basil. Salt and pepper to taste.
Enjoy!
Any leftovers freeze quite well. This also makes a nice side dish.
b>and place on a large shallow baking pan.
Cook the pasta
o package directions.
While pasta cooks, heat 1 tablespoon oil
blespoon of salt and a splash of oil, and bring the
edium heat. Add onion; cook and stir about 5 minutes or
Cook orzo in salted water according to
Cook orzo in large saucepan of boiling
e boil, salt generously and boil the orzo pasta for 8 minutes.
o 450 degrees F. Place orzo on a sheet pan with
>shrimp with paper towels and season with salt and
fat; add in scallions and garlic; stir/saute until softened
Marinate shrimp in garlic and olive oil. I do this early in the morning.
When ready to eat scoop shrimp out of the marinade with a slotted spoon Place in a skillet over medium-high heat and saute for a few minutes, until the shrimp is pink and cooked through. Add a splash of white wine and season while cooking.
Mix together lemon juice, and olive oil and pour over all remaining ingredients. Mix it all up until everything is coated. Season to taste.
o a boil.
Add orzo pasta, cook for 8 to 10
Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Mix orzo, shrimp, tomatoes, cucumbers, and onions.
Mix remaining ingredients in a blender or shaker and pour over salad.
Alow to chill for several hours if have time. Spoon onto plates and sprinkle with feta cheese. and enjoy.
ter to a boil. Add orzo pasta and cook according to package directions