Shrimp and Asparagus Orzotto
Ingredients
- 1 (8-oz) pkg asparagus, trimmed and cut into 2-inch pieces
- ½ lemon
- 1 lb peeled and deveined, large raw shrimp
- 1½ Tbsp olive oil, divided
- 1 cup orzo
- ¼ cup white wine
- 2 cups less sodium chicken broth
- 6 Tbsp shaved Parmesan cheese
- ¼ tsp pepper
Instructions
- Cook asparagus according to package directions. Grate ¼ tsp zest and squeeze 1 Tbsp juice from lemon.
- Cook shrimp in 1 Tbsp hot oil in a Dutch oven over medium heat 2 to 3 minutes per side or until shrimp turn pink. 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 ½ cup broth, and cook, stirring often, until liquid is absorbed. Repeat with remaining broth, adding ½ cup at a time, and cooking until orzo is tender, about 12 minutes. Stir in asparagus, shrimp, cheese, lemon zest, lemon juice, and pepper. Drizzle with ½ Tbsp oil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
497
|
497
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 38 | 38 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 868 | 868 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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