Creole Shrimp Pasta

Creole Shrimp Pasta

Ready in 30 minutes, this dinner-in-a-bowl is packed with orzo, shrimp, veggies—and flavor!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1 1/4
cups uncooked orzo or rosamarina pasta (8 oz)
2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
stalks celery, thinly sliced (1 cup)
2
small yellow or green bell peppers or 1 of each, chopped (1 cup)
3
large cloves garlic, finely chopped
1
can (28 oz) Muir Glen® organic diced tomatoes, undrained
2
teaspoons Cajun seasoning
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
  1. Cook and drain orzo as directed on package.
  2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 3 to 5 minutes, stirring frequently, until vegetables begin to soften. Add bell peppers; cook 2 to 3 minutes. Add garlic; cook 30 seconds or until fragrant.
  3. Stir in tomatoes and Cajun seasoning. Heat to boiling. Add shrimp. Cook and stir over medium-high heat until shrimp are pink and vegetables are crisp-tender.
  4. To serve, spoon 3/4 cup orzo into each of 4 shallow bowls; top each with 1 1/2 cups shrimp mixture. Garnish with chopped fresh parsley, if desired.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this Louisiana favorite with warm biscuits, cold butter and a large bottle of red pepper sauce.
If you don’t have Cajun seasoning, substitute 1 to 1 1/2 teaspoons dried thyme leaves and 1/2 teaspoon red pepper sauce.
Orzo, tiny rice-shaped pasta, is a nice alternative to the traditional rice served with shrimp Creole. Feel free to substitute cooked long-grain white rice, if you prefer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 1430mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 6g,
    • Sugars 11g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.