Creole Shrimp Pasta

Ready in 30 minutes, this dinner-in-a-bowl is packed with orzo, shrimp, veggies—and flavor! ...MORE + LESS -

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

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1

Cook and drain orzo as directed on package.
2

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.
3

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.
4

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.