Shrimp Pilaf Florentine

 

1

tablespoon olive or vegetable oil

1

small red bell pepper, chopped ( 1/2 cup)

2

medium green onions, sliced (2 tablespoons)

2

cloves garlic, finely chopped

1 1/2

cups uncooked orzo or rosamarina pasta (8 ounces)

2

teaspoons fresh chopped or 1/2 teaspoon dried dill weed

1

teaspoon grated lemon peel

1/2

teaspoon salt

1 3/4

cups Progresso® chicken broth (from 32-ounce carton)

1

cup water

2

cups shredded spinach

1

package (8 ounces) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed

1/4

cup grated Parmesan cheese

• 1 Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• 2 Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
• 3 Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.