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Shrimp and Orzo Pilaf

Karry Hosford
Yield 8 servings (serving size: 1 1/4 cups)
Serve this easy entrée with Raspberry-Asparagus Medley, grilled fruit kebabs, or cold soup. Rice-shaped orso pasta soaks up the flavor of the chicken broth it's cooked in. Toasted almonds provide contast to the smooth texture of the orzo. If you don't have sun-dried tomato sprinkles, chop regular sun-dried tomatoes to measure 1/4 cup.

Ingredients

  • 4 cups fat-free, less-sodium chicken broth
  • 1 pound uncooked orzo (rice-shaped pasta)
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 cup finely chopped carrot
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1/4 cup sun-dried tomato sprinkles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced almonds, toasted and divided

Nutrition Information

  • calories 381
  • caloriesfromfat 17 %
  • fat 7 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 1.8 g
  • protein 28 g
  • carbohydrate 50.1 g
  • fiber 3.4 g
  • cholesterol 133 mg
  • iron 4.7 mg
  • sodium 688 mg
  • calcium 83 mg

How to Make It

  1. Bring broth to a boil in a large Dutch oven; stir in orzo. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat and cover.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add shrimp; sauté for 2 minutes. Add carrot, bell peppers, tomato sprinkles, salt, and black pepper; cook 2 minutes or until shrimp are done and vegetables are tender, stirring frequently. Stir in 1/4 cup almonds. Combine shrimp mixture and orzo; sprinkle with remaining almonds.