Creamy Lemon Orzo With Peas & Shrimp

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is out of the December 2016 Cooking Light magazine...it says that they applied risotto cooking method instead of using rice for an easy, comforting main dish. I saves time...this is great served with a caramelized carrots..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (323.5 g)
  • Calories 380.8
  • Total Fat - 8.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 210.1 mg
  • Sodium - 987.2 mg
  • Total Carbohydrate - 49.2 g
  • Dietary Fiber - 8.1 g
  • Sugars - 5.1 g
  • Protein - 26.6 g
  • Calcium - 112.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.

Step 2

Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally, stir in remaining 1 1/1/2 cups stock peas, rind and shrimp cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.

Tips & Variations


No special items needed.

Related

dienia b

This is amazing,make this

review by:
(12 Feb 2019)

GibbyLou

This was one outstanding dish with lovely flavors. Only change I made was to use large shrimp instead of medium. Nice enough for company easy enough for a week night. Will definitely make again! Thanks for sharing.

review by:
(12 Mar 2017)

ellie

Very good shrimp/orzo dish which we enjoyed. Besides using lower fat cream cheese made as directed. Thanks for sharing!

review by:
(21 Feb 2017)