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Speedy Shrimp and Orzo Paella

Speedy Shrimp and Orzo Paella

Nutrition Facts
  • cal. (kcal) 398
Speedy Shrimp and Orzo Paella
  • Makes: 4 servings
  • Prep: 15 mins
  • Total Time: 25 mins
  • Carb Grams Per Serving: 38

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 24 large shrimp, peeled and deveined (about 1 1/4 pounds)
  • 1 tablespoon smoked paprika
  • 1/2 medium onion, diced
  • 2 tablespoons jarred pimentos, diced
  • 1 cup uncooked whole-wheat orzo
  • 1 1/2 cups low-sodium chicken broth
  • 1 pinch saffron threads
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sherry
  • 1 cup frozen green peas

Directions

  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, shrimp and paprika. Cook until shrimp turn pink, about 5 minutes, stirring occasionally. Transfer shrimp to a plate and set aside.
  2. Heat remaining oil in same skillet. Add onion and pimentos and cook until onion is soft, about 5 minutes, stirring occasionally. Add orzo and toast 2 minutes, stirring once. Stir in chicken broth, saffron, salt and pepper. Cover skillet, reduce heat to low and simmer until liquid is absorbed, 8 to 10 minutes.
  3. Add sherry, scraping up any browned bits from bottom of pan. Remove skillet from heat; add peas and shrimp and toss to combine until peas are warmed through, about 2 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 398 cal., 8 g total fat (1 g sat. fat), 729 mg sodium, 38 g carb. (9 g fiber), 38 g pro.

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