Orzo with Shrimp and Tiny Peas

Recipe from Health

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Nutritional Information

Amount per serving
  • Calories: 442
  • Fat: 12g
  • Saturated fat: 6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 40g
  • Carbohydrate: 45g
  • Fiber: 5g
  • Cholesterol: 245mg
  • Iron: 6mg
  • Sodium: 574mg
  • Calcium: 193mg

Ingredients

  • 2 1/2 cups lower-sodium chicken broth
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • Zest of 1 lemon plus 1 tablespoon fresh lemon juice, divided
  • 2 cups frozen petite green peas, thawed
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound frozen cooked shrimp, thawed, drained, and patted dry
  • 1/2 cup grated fresh Parmesan cheese
  • Tarragon leaves (optional)
  • Lemon zest, thinly sliced (optional)

Preparation

  1. 1. Heat a large saucepan over high heat. Add broth to pan; bring to a boil. Stir in orzo; reduce heat, and simmer, partially covered, until pasta is al dente and most of the liquid is absorbed (about 10 minutes), stirring occasionally.
  2. 2. Heat butter in a medium nonstick skillet over medium heat; stir in shallot and zest. Cook until shallot is softened (about 3 minutes), stirring frequently. Add peas; cook until peas are bright green (about 2 minutes), stirring occasionally. Remove skillet from heat; stir in lemon juice, chopped tarragon, salt, and pepper. Transfer pea mixture to a plate.
  3. 3. Add shrimp and orzo to skillet; cook until heated through (about 4 minutes), stirring frequently. Add Parmesan to pan; stir until creamy. Stir in pea mixture. Transfer to 4 bowls, and garnish with tarragon leaves and thinly sliced lemon zest, if desired. Serve immediately.
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