Creamy Lemon Orzo with Peas and Shrimp

By jenlin

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped yellow onion
• 2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced
• 1 cup uncooked orzo
• 1/3 cup dry white wine
• 3 1/2 cups unsalted chicken stock (such as Swanson), divided
• 1/2 teaspoon kosher salt
• 1 cup frozen green peas
• 1 tablespoon grated lemon rind
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1 ounce 1/3-less-fat cream cheese
• 1 tablespoon chopped fresh chives

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.

Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining 1 1/2 cups stock, peas, rind, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.