Shrimp & Orzo With Pesto Dressing
|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)|
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.