Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups yellow onion, chopped
- 2 tablespoons fresh thyme, chopped
- 6 garlic cloves, minced
- 173 grams dry orzo pasta (dry, 1 cup)
- 1/3 cup dry white wine
- 3 1/2 cups sodium-free chicken stock (such as Swanson, divided)
- 1/2 teaspoon salt
- 1 cup green peas (frozen)
- 1 tablespoon grated lemon rind
- 1 pound shrimp (medium shrimp, peeled and deveined)
- 2 teaspoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1 ounce cream cheese
- 1 tablespoon chopped fresh chives
How to Make
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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.
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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.
We hope you enjoy this recipe!
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