Herbed shrimp, orzo dish is especially quick to make
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Herbed shrimp, orzo dish is especially quick to make


Herbed Shrimp and Orzo with Fresh Tomatoes: Shrimp flavored with fresh tarragon and lemon juice is a 3-minute dish. (Linda Gassenheimer/TNS)

Shrimp flavored with fresh tarragon and lemon juice is a 3-minute dish. Pine nuts add a crunchy texture.

Orzo is a rice-shaped pasta. Fresh tomatoes and basil create a light sauce for the pasta. If best quality fresh tomatoes are not available, use reduced-sodium diced canned tomatoes.

Helpful Hints:

— Any type of small pasta or leftover pasta pieces can be used.

— If using dried tarragon, make sure it is still green. If not it's time to buy a new bottle.


— Place water for pasta on to boil.

— Prepare all ingredients.

— Boil orzo.

— While orzo cooks, make shrimp.

Shopping List:

To buy: 3/4 pound peeled large shrimp, 1 box orzo, 2 ripe tomatoes, 1 small package pine nuts, 1 bunch fresh basil, 1 bunch fresh tarragon, and 1 lemon.

Staples: olive oil, salt and black peppercorns.


Recipe by Linda Gassenheimer

  • 2 teaspoons olive oil
  • 3 tablespoons pine nuts
  • 3/4 pound peeled shrimp
  • 1 tablespoon fresh tarragon leaves or 2 teaspoons dried tarragon
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

Heat a nonstick skillet over medium-high heat and add the olive oil. Add the pine nuts and shrimp. Toss for 2 minutes or until the shrimp are pink and not translucent. Sprinkle with tarragon, lemon juice and salt and pepper to taste and divide between two dinner plates.

Yield 2 servings.

Per serving: 244 calories (40% from fat), 10.8 g fat (1.7 g saturated, 4.4 g monounsaturated), 276 mg cholesterol, 35.3 g protein, 2.9 g carbohydrates, 1.1 g fiber, 210 mg sodium.


Recipe by Linda Gassenheimer

  • 4 ounces orzo (rice-shaped pasta), about 3/4 cup
  • 2 cups 1/2-inch tomato cubes
  • 1/4 cup fresh basil, torn into small pieces
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Place a medium-size saucepan full of water on to boil for orzo. Add orzo to boiling water and boil 9 to 10 minutes. Drain and add tomatoes, basil and olive oil. Add salt and pepper to taste. Toss well.

Yield 2 servings.

Per serving: 310 calories (24% from fat), 8.2 g fat (1.2 g saturated, 3.4 g monounsaturated), no cholesterol, 9.4 g protein, 51 g carbohydrates, 6.5 g fiber, 27 mg sodium.


(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is "The 12-Week Diabetes Cookbook." Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)


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