Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

August 11, 2011
In contrast to other reviews, I loved this dish, and it comes together easily! Great contrast of tastes between crunchy almonds and crisp veggies versus the creamy orzo and tender shrimp. Best part was the sun-dried tomato sprinkles which infused every bite - almost like an invisible pasta sauce yum! Only thing I might do differently is replace the bell peppers with a different veggie, since bell peppers aren't my favorite.

stimply's Review

October 29, 2010
Timing seems off. Vegetables should be added before shrimp. I had to remove the shrimp to let the veggies cook. Orzo seemed very pasty after sitting while cooking the shrimp/veg. Sundried tomatoes seem out of place flavor wise and I think pine nuts would be better than almonds. Not sure I'll try it again but it could be improved easily.