Grilled Pesto Shrimp and Parmesan Garlic Orzo

This is a meal that I have made before and is really tasty, but I only make it once in a while. 

Grilled Pesto Shrimp (from Skinnytaste website):


Grilled Pesto Shrimp Skewers
Servings: 7  Serving Size: 1 skewer • Old Points: 4 pts • Points+: 5 pts
Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber: 0.2 g • Sugar: 0 g
Sodium: 292 mg (without salt)

Ingredients:
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 tbsp olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers. 

Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.

Note:  Tonight I made these on my George Forman Grill and didn't use skewers and they turned out fine.  :) 

Parmesan Garlic Orzo (from What's Cooking Chicago Website)

1 1/2 cups orzo pasta
2 cloves garlic, minced
1-2 tablespoons of butter
salt and pepper to taste
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

Cook the orzo pasta according to package directions with water; drain.

Place the orzo in a large bowl and add the minced garlic and butter. Stir until butter is fully melted. Add the Parmesan cheese, parsley and season with salt and pepper to taste.

Note:  I've made this with fresh parsley and dried, and I think it works well both ways.