Lemon ‘n 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.

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Servings 6

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ingredients 14
Prep Time 25 min
Total Time 40 min

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 Green Giant® Valley Fresh Steamers™ Select® 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

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Directions

1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2 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.
3 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.
4 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.
5 Bake uncovered 15 minutes or until thoroughly heated and crumb topping is golden.