Step 1

1 Set a medium pot of water over medium-high heat and bring to a boil

Step 2

2 Position a rack in the middle of the oven and preheat to 425 degrees

Step 3

3 While the water comes to a boil, in a food processor, combine the basil, 1/2 cup of oil, 1/2 cup of the raw pine nuts, the lemon juice, salt and garlic and process until well combined

Step 4

4 You should get about 1 cup

Step 5

5 Transfer the pesto to a large bowl, press a piece of plastic wrap or wax paper directly onto the surface of the pesto and set aside or refrigerate until needed

Step 6

6 When the water comes to a boil, season lightly with salt, then add the orzo, and cook according to the package directions

Step 7

7 Drain and transfer to a large bowl, then stir in the mascarpone, the toasted pine nuts and lemon zest

Step 8

8 Season to taste with pepper and more salt, if needed, stirring to coat evenly

Step 9

9 When the oven is ready, blot the shrimp dry and place on a rimmed baking sheet

Step 10

10 Toss with the remaining 2 tablespoons of oil and season lightly with salt

Step 11

11 Roast until just pink and opaque, about 5 minutes

Step 12

12 Let cool

Step 13

13 Add the roasted shrimp to the bowl with the pesto and toss to coat evenly

Step 14

14 (If you'd like the dish to be lighter, toss the shrimp with 1/4 cup of the pesto and add more to your taste

Step 15

15 )

Step 16

16 Divide the orzo among wide, shallow bowls

Step 17

17 Top each portion with equal amounts of the pesto shrimp

Step 18

18 Serve warm or at room temperature

Step 19

19 NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching

Step 20

20 Let cool before using