Greek Shrimp and Orzo with Artichokes

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
383 8 3 25 5 584 52 8

recipe ingredients
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 Tbsp. finely shredded lemon peel
1/2 pound dried orzo pasta
1 cup frozen petite peas
1 jar (6 oz.) marinated quartered artichoke hearts, drained
1/2 pound (36 to 42 per lb.) shelled cooked shrimp
1/2 cup feta cheese, crumbled

recipe directions
Bring a large saucepan of water to a boil for the pasta. Meanwhile, combine chicken broth, wine, and lemon peel in another saucepan. Cover and bring to a boil over high heat. Reduce to a simmer.

Add pasta to the boiling pasta water and cook until just tender. Add peas and cook 1 minute, then drain mixture. Add the cooked pasta and peas to the chicken broth mixture. Add artichokes, shrimp, and all but 2 tablespoons of the feta cheese.

Divide among 4 plates and sprinkle with remaining feta cheese to serve.


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Posts By 3FC
  • Erin

    I love this recipe! It was really delicious and quick & easy to make. My only complaint would be that it was a little bland-nothing that can’t be easily fixed..

  • Crystal Crosby

    I agree with Erin. This is a fantastic base dish but needed “something else” even after I added a touch of salt and pepper. Garlic, maybe? Chili pepper flakes?

  • Kathy Walker

    My family loved this recipe. Don’t understand the bland comments of other comments. My husband does not usually like feta cheese or artichokes but really liked this combination. The fresh basil might be the difference. Also I made sure I allowed the cream hit the bottom of the skillet so all the good spices off the bottom of the pan were mixed into the sauce.