Orzo Pasta with Baby Shrimp, Sun-Dried Tomatoes, and Sweet Pea Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. olive oil, shallots, garlic, chicken broth, peas, orzo pasta,olive oil, shrimp, sun-dried tomatoes cvt Ingredients:
1/2 tbsp olive oil |
1/2 cup chopped shallots |
1 tbsp olive oil |
1/2 tbsp garlic, chopped |
2 cups (low-fat, low-sodium) chicken broth |
1/2 lb frozen peas |
1/2 lb orzo pasta |
1/2 tbsp olive oil |
1/2 lb raw shrimp, peeled and deveined |
1/2 cup sun-dried tomatoes, chopped |
Directions:
1. Heat the olive oil in a pan over medium heat. Add the shallots and cook until they are browned. Be careful not to burn them.
2. In a medium pot, heat the olive oil over medium heat. Add the garlic and stir until it turns opaque. Add the chicken broth and peas. Bring to a simmer for 15 minutes, then remove from heat. Place the mixture into blender or food processor and blend until smooth.
3. In a large pot, bring 2 quarts of water to a boil. Add the orzo pasta and 1 tsp salt. Stir immediately to prevent the pasta from sticking. Cook until the pasta is done, about 10-12 minutes.
4. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and stir quickly to cook. When the shrimp has turned opaque, add the sun-dried tomatoes and toss gently.
5. Mix the pasta and pea puree. Serve the pasta with the shrimp mixture on top.
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