A Mediterranean stew featuring shrimp, orzo pasta, and a tomato-garlic broth. Light yet filling, this seafood dish is quick to prepare and ideal for weeknight meals with crusty bread.
Ingredients:
2 1/2 cups reduced sodium chicken broth
5 cups broccoli florets
1 (14.5 ounce) can diced tomatoes, undrained
1 cup uncooked orzo
1 pound uncooked medium shrimp, peeled and deveined 3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil 2 tablespoons butter
Directions:
In a large nonstick skillet or saucepan, bring broth to a boil. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add the shrimp, salt and pepper.
Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.
