Creamy Lemon Orzo With Peas & Shrimp
"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..."
- 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 by Step Method
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.
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use sodium-free chicken stock to keep the dish low in sodium.
- If you don't have a dry white wine, you can substitute with chicken stock.
- Substitute vegetable stock for chicken stock: This will provide a vegetarian option for this dish, making it a great option for those who don't eat meat. It will also provide a more intense flavor to the dish, making it more flavorful.
- Substitute kale for green peas: Kale is a great source of vitamins and minerals and is a great addition to this dish. It adds a nice texture and flavor and can also provide a boost of nutrients to the dish.
Vegetarian Option Omit the shrimp and replace the chicken stock with vegetable stock. Increase the amount of peas to 1 1/2 cups, and add 1/2 cup of diced mushrooms for additional texture and flavor.
Roasted Asparagus with Parmesan: Roasted asparagus with Parmesan is a simple yet flavorful side dish that pairs perfectly with the Creamy Lemon Orzo With Peas & Shrimp. The freshness of the asparagus complements the creamy orzo, and the Parmesan adds a salty, savory flavor.
Garlic Herb Roasted Potatoes: Garlic Herb Roasted Potatoes are a delicious and simple side dish that pairs perfectly with the Creamy Lemon Orzo With Peas & Shrimp. The potatoes are roasted to perfection with garlic, herbs, and olive oil, and the creamy orzo provides the perfect balance of flavors. The potatoes are also a great source of fiber, making them a healthy and tasty addition to this meal.
Q: What type of wine should I use for this recipe?
A: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines like Riesling or Moscato.
Q: How long should I cook the dish?
A: The cooking time will depend on the type of dish you are making. Generally, you should cook it until the vegetables are tender and the proteins are cooked through.
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Fun Fact 1: Orzo, which is used in this recipe, is an Italian pasta shaped like a large grain of rice. It is believed to have originated in the Middle East and was later popularized in Italy by Renaissance-era chef Bartolomeo Scappi, who was the personal chef of Pope Pius V.
Fun Fact 2: The use of lemon rind in this recipe is inspired by the popular Italian dish, Lemon Risotto. This dish is believed to have been created by Italian celebrity chef Gennaro Contaldo, who is best known for his appearances in the BBC television series Two Greedy Italians.