Orzo Risotto With Buttery Shrimp
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups
- Serves:
- 4
ingredients
- 16 asparagus, thin
- 1 3⁄4 cups orzo pasta
- 6 tablespoons Smart Balance butter spread
- 1⁄2 lb medium shrimp, shelled and deveined
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup low sodium chicken broth
- 2 tablespoons flat leaf parsley, chopped
- 1 cup parmesan cheese, grated and divided
directions
- Bring a large saucepan of salted water to a boil and cook the asparagus until tender. Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
- Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
- Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
- Add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus. Reserve the skillet with the butter in it.
- Drain the orzo, saving 1/4 cup of the water. Return it to the saucepan and add the browned butter from the skillet.
- Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
- Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
- stir in the asparagus and shrimp and heat through. Remove from heat, stir in the parsley and 1/2 cup of the parmesan. Season with salt and pepper to taste.
- Serve with additional parmesan sprinkled over the top.
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RECIPE SUBMITTED BY
single mom, special education teacher, raising 2 teenage boys. Eat mostly low-fat, low calorie. Have cut out HFCS and saturated fats completely. We are looking and feeling so much better.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">