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Shrimp Pilaf Florentine

Shrimp Pilaf Florentine

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Betty Crocker Kitchens

Updated Mar 13, 2010

Shrimp Pilaf Florentine

Shrimp Pilaf Florentine

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Prep Time 15 min
Total 30 min
Servings 4
Ingredients 13

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Ingredients

1 tablespoon olive or vegetable oil
1 small red bell pepper, chopped ( 1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 1/2 cups uncooked orzo or rosamarina pasta (8 ounces)
2 teaspoons fresh chopped or 1/2 teaspoon dried dill weed
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup water
2 cups shredded spinach
1 package (8 ounces) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed
1/4 cup grated Parmesan cheese

Make With

Progresso Broth

Instructions

Step
1

Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Step
2

Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
Step
3

Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

Nutrition

365 Calories

8g Total Fat

25g Protein

48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 365

Calories from Fat: 70

Total Fat: 8g

Saturated Fat: 2g

Cholesterol: 115mg

Sodium: 1000mg

Total Carbohydrate: 48g

Dietary Fiber: 3g

Protein: 25g

% Daily Value*:

Iron: 26%; 26%

Exchanges:

2 Vegetable;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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