Shrimp Pilaf Florentine

With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!

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Servings 4

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ingredients 13
Prep Time 15 min
Total Time 30 min

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

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Directions

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

EXPERT TIPS

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Expert Tips

You can also use fresh shrimp, if you like. You'll need just over half a pound of shrimp in shells. Remove the shells and tails. Cook until shrimp are pink and firm.

Serve with garlic bread and a tossed salad made of your favorite greens. If you like, add a plate of sliced home-grown tomatoes.

The term Florentine is a reference to the cooking style of Florence, Italy. Typically, dishes with á la Florentine or Florentine in the title are served on a bed of spinach and topped with a rich, cheesy sauce. This skillet meal has the spinach stirred in at the end for an all-in-one meal!