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
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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