Orzo Verde With Spicy Garlic Shrimp

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“"This pasta salad is a refreshing change from typical pasta salads in that the avocado replaces the usual loads of olive oil and cheese. This dish is creamy and satisfying and still healthy. It's also versatile. This dish is equally delicious whether served hot, room temperature or chilled."”

Ingredients Nutrition


  1. Bring a large pot of salted water to boil.
  2. Add the olive oil to a large saute pan and set over moderate heat. Add the red bell pepper, yellow onion, mushrooms, shallot, 2/3 of the minced garlic, oregano, black pepper and salt and saute for 5-7 minutes. When the vegetables just begin to soften, cover the pan and remove from the heat. Add the orzo to the boiling water and cook according to the package directions for al dente.
  3. Remove the pits and scrape the avocado flesh into a medium mixing bowl. Add the lemon juice and mash with a fork until it is creamy. In a medium saute pan, melt the butter, add the reserved minced garlic and the shrimp and saute until the shrimp are pink and starting to become firmer in texture (about 1 1/2 minutes per side). Add the white wine and red pepper flakes to the saute pan and cook over medium heat for another 3 minutes.
  4. Drain the cooked orzo and add it to the pan of sauteed vegetables. Stir in the mashed avocado and chicken broth and mix all together well. Set the pan over medium heat, stirring frequently for 5 minutes to heat through. Spoon the orzo into a large serving bowl or platter. Spoon the shrimp over the orzo, then drizzle the remaining wine, butter and garlic sauce over the top. Garnish the top by sprinkling feta cheese, basil and toasted almonds over all. Serve warm, room temperature or chilled. Makes 6 servings.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a