Ready in 30 minutes, this dinner-in-a-bowl is packed with orzo, shrimp, veggies—and flavor!
cups uncooked orzo or rosamarina pasta (8 oz)
tablespoons olive oil
large onion, chopped (1 cup)
stalks celery, thinly sliced (1 cup)
small yellow or green bell peppers or 1 of each, chopped (1 cup)
large cloves garlic, finely chopped
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
teaspoons Cajun seasoning
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
Cook and drain orzo as directed on package.
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.