Kid-Friendly
One-Pot Parmesan Shrimp and Orzo
Parmesan-Roasted Asparagus
Ingredients
- 1 (12-oz) pkg frozen unpeeled, medium-size raw shrimp, thawed, peeled and deveined
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- ½ onion, chopped (or use frozen chopped onion)
- 2 cloves garlic, minced
- 4 oz whole wheat orzo
- ¾ cup low-sodium chicken broth
- ¾ cup milk
- 2 cups organic baby spinach
- ½ cup roasted red peppers, drained and chopped
- ¼ cup freshly grated Parmesan cheese
Instructions
- Sprinkle shrimp with salt and pepper. Cook in ½ Tbsp hot oil in a Dutch oven or large deep skillet over medium-high heat until shrimp turn pink. Remove from heat; set aside.
- Sauté onion in ½ Tbsp hot oil 1 to 2 minutes or until tender. Add garlic and orzo; sauté 1 to 2 minutes. Stir in broth and milk; bring to a boil. Reduce heat to low; cover and cook until orzo is al dente and most of liquid is absorbed, stirring occasionally.
- Add spinach, roasted peppers, and cheese, stirring until spinach is wilted and cheese is melted.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 400°F. Toss asparagus with oil, salt, and pepper on a greased rimmed baking sheet.
- Bake 10 minutes or until crisp-tender. Sprinkle with cheese.
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