Dilled Shrimp and Orzo Bowl

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups orzo mixture each
  • Total Time: 35 mins

Dilled Shrimp and Orzo Bowl

Directions

  1. Thaw shrimp, if frozen. In a large saucepan, bring 8 cups water to boiling. Add asparagus; cook about 2 minutes or until tender but still firm. Using a slotted spoon, transfer asparagus to a bowl of ice water. Return water in saucepan to boiling. Add orzo; cook, uncovered, for 9 to 11 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water.
  2. Meanwhile, peel, devein, and rinse shrimp, leaving tails on if desired. In a large skillet heat olive oil over medium heat. Add shrimp, onion, and garlic; cook and stir 3 minutes or until shrimp are opaque.
  3. Stir in vinegar, salt, dill weed, and pepper. Add tomatoes, peas, orzo, reserved pasta water, and the asparagus. Cook and gently stir until heated through. If desired, top with snipped fresh dill.

From the Test Kitchen

Tip

The orzo mixture can be cooled, chilled, and eaten cold.

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Nutrition Facts (Dilled Shrimp and Orzo Bowl)

  • Per serving:
  • 371 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 183 mg chol. ,
  • 631 mg sodium ,
  • 40 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 31 g pro.
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