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Shrimp & Orzo With Pesto Dressing

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Ingredients
  Chopped basil 20 Gram (1/2 Cup)
  Chopped cilantro 20 Gram (1/2 Cup)
  Plain non-fat yogurt 240 Milliliter (1 Cup)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Fat free reduced sodium chicken broth 1 1⁄2 Liter (6 Cups)
  Dried orzo/Other rice-shaped pasta 8 Ounce (250 Gram, 1 1/3 Cups)
  Tiny cooked shrimp 1 Pound (455 Gram)
  Chopped green onions 100 Gram (1 Cup)
  Grated lemon peel 1 Tablespoon
  Lemon juice 120 Milliliter (1/2 Cup)
  Iceberg lettuce head 1 Pound, rinsed and crisped (1 Small, 455 Gram)
  Tiny cherry tomatoes 425 Gram (5 Cups)
Directions

1. To prepare pesto dressing, in a blender or food processor, combine basil, cilantro, yogurt, and vinegar. Whirl until smooth. (At this point, you may cover and refrigerate for up to 4 hours.)
2. Bring broth to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Stir in pasta and cook just until barely tender to bite (about 5 minutes). Drain well, reserving liquid for other uses. Let cool completely.
3. Transfer pasta to a large bowl. Add shrimp, onions, lemon peel, and lemon juice. Mix thoroughly but gently.
4. Shred lettuce and place in a shallow serving bowl. Spoon pasta mixture into bowl. Arrange tomatoes around edge of bowl. Stir dressing well and offer dressing to add to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Quick

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