Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Lori Longbotham
Recipe by Health April 2011

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Credit: Andrew McCaul

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

442 calories; fat 12g; saturated fat 6g; mono fat 3g; poly fat 1g; protein 40g; carbohydrates 45g; fiber 5g; cholesterol 245mg; iron 6mg; sodium 574mg; calcium 193mg.
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