Ingredients
1 1/4
cups uncooked orzo or rosamarina pasta (8 oz)
2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
stalks celery, thinly sliced (1 cup)
2
small yellow or green bell peppers or 1 of each, chopped (1 cup)
3
large cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2
teaspoons Cajun seasoning
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
Preparation
Cook and drain orzo as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 3 to 5 minutes, stirring frequently, until vegetables begin to soften. Add bell peppers; cook 2 to 3 minutes. Add garlic; cook 30 seconds or until fragrant.
Stir in tomatoes and Cajun seasoning. Heat to boiling. Add shrimp. Cook and stir over medium-high heat until shrimp are pink and vegetables are crisp-tender.
To serve, spoon 3/4 cup orzo into each of 4 shallow bowls; top each with 1 1/2 cups shrimp mixture. Garnish with chopped fresh parsley, if desired.
