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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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