Dinner: Lemon and Herb-Crusted Orzo and Shrimp

Looking for a flavorful seafood dinner using Green Giant® Valley Fresh Steamers™ Select® peas and Progresso® bread crumbs? Then try this citrusy, herbed dish that’s made with pasta, shrimp and veggies.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Lemon and Herb-Crusted Orzo and Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/4 cups uncooked orzo or rosamarina pasta (8 oz)
1 tablespoon olive oil
3 medium carrots, diced (1 cup)
1 small red bell pepper, diced (1/2 cup)
2 cloves garlic, finely chopped
1/2 cup frozen baby sweet peas (from 12-oz bag), thawed
4 tablespoons butter
1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken or vegetable broth
3/4 cup Progresso™ panko crispy bread crumbs
2 teaspoons grated lemon peel
1 teaspoon dried oregano leaves

Instructions

Heat oven to 400 °F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook and drain orzo as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook carrots and bell pepper in oil 7 to 9 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute. Stir in peas. Remove from skillet to bowl.
In same skillet, heat 1 tablespoon of the butter over medium heat. Cook shrimp, salt and pepper in butter 1 to 2 minutes, turning once, just until shrimp start to turn pink. Stir in broth and 1 tablespoon of the butter. Stir in vegetable mixture. Spoon cooked orzo into baking dish. Spoon shrimp mixture over orzo.
In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 1 minute or until melted. Stir in bread crumbs, lemon peel and oregano. Sprinkle over shrimp.
Bake uncovered 15 minutes or until thoroughly heated and crumb topping is golden.

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