Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light August 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

381 calories; calories from fat 17%; fat 7g; saturated fat 1.6g; mono fat 2.6g; poly fat 1.8g; protein 28g; carbohydrates 50.1g; fiber 3.4g; cholesterol 133mg; iron 4.7mg; sodium 688mg; calcium 83mg.
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