Creamy Lemon Orzo With Peas & Shrimp
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Recipe: #25258
November 21, 2016
Categories: Dinner, Main Dish, Shellfish, Shrimp, Pasta, Orzo, Vegetables, Peas, North American, Quick Meals, Weeknight Meals, Stove Top more
"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..."
Ingredients
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.
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