Greek Shrimp and Orzo with Artichokes
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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.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 383 | 8 | 3 | 25 | 5 | 584 | 52 | 8 |
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..
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?