Shrimp and Vegetable Skewers

  • Prep 15 min
  • Total 35 min
  • Servings 4

Ingredients

  • 1 cup uncooked rosamarina (orzo) pasta (6 ounces)
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 2 teaspoons lemon juice
  • 2 teaspoons margarine, butter or spread
  • 16 fresh or frozen uncooked large shrimp, peeled and deveined
  • 1 small green bell pepper, cut into 1-inch pieces
  • 16 small whole mushrooms
  • 1 small onion, cut into 1-inch pieces
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 4 lemon wedges
  • Paprika

Steps

  • 1
    Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
  • 2
    Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
  • 3
    Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
125
Total Fat
14g
Saturated Fat
2g
Cholesterol
55mg
Sodium
320mg
Total Carbohydrate
39g
Dietary Fiber
3g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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