Shrimp and Asparagus Orzotto
Ingredients
- 2 (6-oz) pkg asparagus tips (see Note)
- 1 lemon
- 2 lb peeled and deveined, large raw shrimp
- 3 Tbsp extra virgin olive oil, divided
- 2 cups orzo
- ½ cup white wine
- 1 (32-oz) carton low-sodium chicken broth
- ½ tsp kosher salt
- ½ tsp pepper
- ¾ cup shaved Parmigiano-Reggiano cheese (or use Parmesan)
Instructions
- Cook asparagus according to package directions. Grate lemon to measure ½ tsp zest and squeeze juice to measure 2 Tbsp.
- Cook shrimp in 2 Tbsp hot oil in a large Dutch oven over medium heat 2 minutes. Remove from pot.
- Add orzo to pot; cook 2 minutes or until toasted. Stir in wine; bring to a simmer. Cook 2 minutes or until liquid is mostly absorbed.
- Add 1 cup broth, and cook, stirring often, until liquid is absorbed. Repeat with remaining broth, adding 1 cup at a time, and cooking until orzo is tender (about 12 minutes). Stir in asparagus, shrimp, lemon zest, juice, salt, pepper, and cheese. Drizzle with 1 Tbsp oil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
489
|
489
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 705 | 705 |
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