Orzo with Shrimp, Peas, Artichoke Hearts, and Feta Recipe

Orzo with Shrimp, Peas, Artichoke Hearts, and Feta Recipe

  • 3/4 cup fat-free reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon finely shredded lemon peel
  • 8 ounces dried orzo pasta
  • 1 cup frozen Safeway SELECT Petite Green Peas
  • 1 (6 ounce) jar marinated artichoke hearts, drained and thinly sliced
  • 8 ounces (36 to 42 per lb.) shelled shrimp
  • 1/2 cup crumbled feta cheese, divided
  1. In a 3 1/2- to 4-quart pan, bring about 2 quarts water to boil over high heat. Meanwhile, in a 2-to3-quart pan, combine chicken broth, wine, and lemon peel; cover and bring to a boil over high heat. Reduce heat to low and keep broth mixture warm.
  2. Stir pasta into the 2 quarts boiling water and cook, uncovered, until just tender to bite (8 to 10 minutes), or cook pasta according to package directions. Stir peas into pasta, cook for 1 more minute, then drain pasta and peas well.
  3. Add pasta and peas to broth mixture along with artichokes, shrimp, and all but 2 tablespoons of the cheese; mix lightly. Spoon pasta into a serving bowl or individual plates, then sprinkle with remaining cheese.
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