Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 tablespoons thyme, chopped
- 6 garlic cloves, minced
- 85 grams dry orzo pasta (dry, 1 cup)
- 1/3 cup white wine
- 3 1/2 cups chicken broth (divided)
- 1/2 teaspoon kosher salt
- 1 cup green peas (frozen)
- 1 tablespoon lemon rind, grated
- 1 pound shrimp (peeled and deveined)
- 2 teaspoons lemon juice
- 1/2 teaspoon pepper
- 1 ounce cream cheese (low fat specified but when we made it we used full fat cream cheese)
- 1 tablespoon chives, chopped
How to Make
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Step 1: In a large skillet or pot over medium high heat heat the oil and then add the onion, thyme, and garlic - cook for 5 minutes or until onion is tender, stirring frequently. Add orzo and cook for another 2 minutes or until toasted, stirring to coat. Stir in wine and bring to a boil. Cook for 2 minutes or until liquid almost evaporates.
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Step 2: Stir in 2 cups broth and salt and bring to a boil on high heat; reduce heat and simmer for 15 minutes, stirring occasionally. Stir in remaining broth (1 1/2 cups), peas, rind and shrimp and cook for another 5 minutes or until shrimp is done. Remove pan from heat and stir in juice, pepper and cream cheese.
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Step 3: Divide mixture among 4 plates or bowls and sprinkle with chives.
We hope you enjoy this recipe!
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