Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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