Extra Extra! (read all about it)

Let's say hypothetically you didn't love one of the recipes this week and wanted to sub it out... maybe you hate bbq sauce (what?!) or something. Here's an extra recipe for the week just in case! 

Orzo Pesto Pasta with Spice Rubbed Shrimp

Orzo pesto pasta with shrimp

This recipe was the perfect thing to make after Chase and I attempted to go work out at the park (we pet some dogs and played football... that counts right?). It tasted so delicious and fresh! Plus I'm telling myself it was super healthy because it had lots of veggies and low cal shrimp :) 

Time: 15 mins

Serves: 2 


  • 8 oz Orzo pasta
  • 1/4 cup pesto
  • A small handful of raw shrimp
  • 1 zucchini 
  • 1 red bell pepper
  • 1 yellow onion
  • olive oil and lemon juice (for taste)

Spices for the rub:

  • 1 tbsp cayenne
  • 1/2 tsp chili powder
  • 1 tsp salt 
  • 1 tsp pepper

First things first, get your orzo cooking on the stove (follow the instructions on the package). Then, if you have a cast iron skillet, place that on the stove and let it get hot. If you don't have one, a normal skillet will work. In the meantime, devein the shrimp and take off the tails. Mix up all your spices in a shallow bowl, then toss the raw shrimp in. Make sure they all get some seasoning on them, but they don't need to be coated completely. Put shrimp onto hot cast iron with a little bit of olive oil. Cook about 2 mins on each side - shrimp should be bright white when cut open. Put cooked shrimp aside and keep warm. Next, chop up all your veggies and place them on cast iron (feel free to add more olive oil). Cover the skillet and let the veggies cook till roasted and soft. By now your orzo should be done, so drain it and place it into a serving dish. Mix in the pesto, a little olive oil, and a few squeezes of lemon juice. Add veggies and shrimp, and enjoy!