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
Preparation
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.
