Shrimp Orzo with Pesto, Chili, and Tomato 

The key to this dish is know thyself. Pick out your favorite pesto, whether it’s sundried or roasted, your nana’s homemade basil centric pesto, it doesn’t matter. Our Estate Pinot Blanc is so beautiful when paired with spice, herbs, and shellfish. 


  • 1 C orzoShrimp Orzo with Pesto, Chili, and Tomato
  • 1 lb. deveined shrimp
  • 1 shallot, finely minced
  • 4 cloves of garlic, sliced
  • 2 Roma tomatoes, large dice
  • 3 Tbsp pesto (store bought or fresh, your choice), divided
  • ¼ C of Chehalem Estate Pinot Blanc or INOX™ Unoaked Chardonnay
  • 1 tsp fresh parsley, chiffonade
  • 1 Tbsp fresh basil, chiffonade
  • ½ tsp chili flake to taste
  • 1 lemon
  • 1 C reserved pasta water, which should be heavily seasoned. Pasta water should always taste like the ocean.
  • Salt and pepper to taste


Cook orzo in rapidly boiling water. as directed on package. Remember to reserve a cup of pasta water before you thoroughly drain and rinse.

(Skip this step if you buy precooked shrimp) Poach shrimp in water with 1 fresh bay leaf, 1 sprig of thyme, 1 sprig of rosemary, 1-2 lemon slices, salt, and a splash white wine.

Sweat the garlic and shallot with a pinch of salt in olive oil over medium heat. Deglaze pan with ¼ cup white wine. Let the liquid continue to simmer, until it’s reduced by half. Add fresh Roma tomatoes and cooked orzo. Add 1/2 of pesto. Add a splash of cooking water to thin. Taste!!

Add cooked shrimp to pasta mixture along with remaining pesto and fresh herbs. Stir frequently, add lemon juice and chili flake. Taste and adjust the salt. Add a small squeeze of lemon juice, a pinch of zest, and chili flake to your liking.


Plate, pour yourself a glass of Chehalem Estate Pinot Blanc and enjoy – Executive Chef Becca Richards, Stoller Wine Group

In her role as Culinary Director, Chef Becca creates dishes that showcase the harmony between locally-sourced food and our amazing wines. Cheers!