Orzo Shrimp Stew

My husband and I love seafood, so I don’t skimp on the shrimp in this mildly seasoned stew. Broccoli, tomatoes and pasta make this a balanced meal in one bowl.

—Lisa Stinger, Hamilton, NJ

Takes: 20 min. • Makes: 4 servings

• 2 ½ cups reduced-sodium chicken broth
• 5 cups fresh broccoli florets
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 cup uncooked orzo
• 1 lb. uncooked medium shrimp, peeled and deveined
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 tsp. dried basil
• 2 Tbsp. butter

1. 1. Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
2. 2. Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.

1 ¾ cups: 387 cal., 8g fat (4g sat. fat), 153mg chol., 875mg sod., 48g carb. (7g sugars, 5g fiber), 30g pro.

TIP

Recipes for seafood-based soups often call for chicken stock or broth—you can use a seafood stock instead or a combination of seafood and chicken. Chicken broth is easier to find and makes a terrific neutral base; seafood broth has a more delicate flavor and will bring out the taste of the shrimp or fish.