Creole Shrimp Pasta

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

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
1430mg
1430%;
Total Carbohydrate
64g
64%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
90%;
Calcium
10%;
Iron
35%;
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.