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Creole Shrimp Pasta

Creole Shrimp Pasta
  • Prep 30 min
  • Total 30 min
  • Servings 4
Ready in 30 minutes, this dinner-in-a-bowl is packed with orzo, shrimp, veggies—and flavor!
Updated August 1, 2011

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
1430mg
59%
Potassium
410mg
12%
Total Carbohydrate
64g
21%
Dietary Fiber
6g
23%
Sugars
11g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
35%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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