Greek Shrimp and Orzo with Artichokes Makes 4 servings 3/4 cup reduced sodium vegetable broth 1/4 cup dry white wine 1 tablespoon lemon peel, finely shredded 1/2 pound dried orzo pasta 1 cup frozen petite peas 1 jar (6 oz) marinated artichokes, drained and quartered 1/2 pound shelled shrimp, cooked (typically 18-20 shrimp) 1/2 cup feta cheese, crumbled Bring a pot of water to a boil for the pasta. Meanwhile, combine the vegetable broth, wine, and lemon peel in a reasonably large saucepan. Cover and bring to a boil over high heat, then reduce to a simmer. Add the pasta to the boiling water and cook until just tender (this will be very quick with orzo). Add peas and let boil 1 minute more, then drain the mixture. Add the cooked pasta and peas to the broth mixture in the saucepan. Add artichokes, shrimp, and all but 2 tablespoons of the feta cheese. Divide among 4 plates and sprinkle with remaining feta cheese. Nutrition Information per Serving: 270 calories; 12g total fat; 4g saturated fat; 584mg sodium; 24g total carbohydrates; 2g dietary fiber
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