Ingredients - 16 ounces Orzo Pasta
- 1/2 cup Red Bell Pepper, diced
- 1 cup Marinated Quartered Artichoke Hearts
- 1 cup Frozen Peas
- 2 cloves Garlic, minced
- 1 tablespoon Lemon Juice
- 3 tablespoons Fresh Dill
- 4 cups Low Sodium Chicken Broth
- 1 pound Large Frozen Shrimp, thawed, peeled and deveined
- 1/2 teaspoon Lemon Pepper
Directions - Preheat the oven to 450°F.
- In a large 9 x 12 glass baking dish, place the orzo, diced red bell peppers, marinated artichoke hearts, frozen peas, minced garlic, lemon juice, and fresh dill together.
- Pour the low sodium chicken stock into the baking dish.
- Mix well then add the frozen shrimp on top. Sprinkle with salt and pepper and seal baking dish with aluminum foil.
- Bake for 45 minutes or until shrimp are pink in color and the orzo pasta is cooked.
- Divide evenly among plates and top with additional fresh dill if desired. Enjoy.
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