Recipe Details

Orzo Pasta with Baby Shrimp, Sun-Dried Tomatoes, and Sweet Pea Puree

Number of Servings: 5

Serving Size: 1 cup

Orzo Pasta with Baby Shrimp, Sun-Dried Tomatoes, and Sweet Pea Puree

Name: Amount:
olive oil 0.50 Tbsp
chopped shallots 0.50 cup
olive oil 1 Tbsp
garlic, chopped 0.50 Tbsp
low-fat, low-sodium chicken broth 2 cups
peas, frozen 0.50
water 2 quarts
orzo pasta 0.50
salt 1 tsp
olive oil 0.50 Tbsp
shrimp, peeled and deveined 0.50
sun-dried tomatoes, chopped 0.50 cup
1:

Heat the olive oil in a pan over medium heat. Add the shallots and cook until they are browned. Be careful not to burn them.

2:

In a medium pot, heat the olive oil over medium heat. Add the garlic and stir until it turns opaque. Add the chicken broth and peas. Bring to a simmer for 15 minutes, then remove from heat. Place the mixture into blender or food processor and blend until smooth.

3:

In a large pot, bring the 2 quarts of water to a boil. Add the orzo pasta and salt. Stir immediately to prevent the pasta from sticking. Cook until the pasta is done, about 10-12 minutes.

4:

Heat the olive oil in a large pan over medium-high heat. Add the shrimp and stir quickly to cook. When the shrimp has turned opaque, add the sun-dried tomatoes and toss gently.

5:

Mix the pasta and pea puree. Serve the pasta with the shrimp mixture on top.

Nutritional Information (per serving)
Calories 287
Calories from Fat 36
Total Fat 4g
Saturated Fat 0g
Cholesterol 65mg
Sodium 136mg
Potassium n/a
Carbohydrates 47g
Dietary Fiber 4g
Sugars 6g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2-1/2 Starch1 Very Lean Meat1 Vegetable1/2 Fat