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Shrimp Pilaf Florentine

Betty Crocker Kitchens
Updated Mar 13, 2010
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With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!

Shrimp Pilaf Florentine

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 13
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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
Make With
Progresso Broth

Instructions

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

Nutrition

365 Calories
8g Total Fat
25g Protein
48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
115mg
Sodium
1000mg
Total Carbohydrate
48g
Dietary Fiber
3g
Protein
25g
% Daily Value*:
Iron
26%
26%
Exchanges:
2 Vegetable;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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