This is my second recipe from the September/October Clean Eating Magazine, the first being this Healthy Tuna Casserole. I love how the magazine takes comfort food dishes and makes them healthy or "clean" as in the casserole and also this Shrimp Scampi with Corn & Orzo recipe. I used fresh, sweet local corn along with green onions from my CSA box and combined them with my favorite whole wheat orzo.
Shrimp Scampi with Corn & Orzo
Clean Eating, Sept/Oct 2009
8 oz whole-wheat orzo or other very small pasta
1 large ear fresh corn, shucked
3 Tbsp olive oil
6 cloves garlic, smashed
1 1/2 lb raw shrimp, peeled and deveined, (30-36)
1/3 cup low-sodium chicken broth
3/4 tsp arrowroot, dissolved in 1 1/2 tsp cold water
3/4 tsp sea salt
3/4 tsp fresh ground black pepper
3 green onions, white and light-green parts only, thinly sliced
1 Tbsp fresh lime juice
Cook orzo according to package instructions. Meanwhile use a small sharp knife to cut kernels off corn (you should have about 1 1/4 cups). Set kernels aside. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp and cook, stirring occasionally, for 2 minutes. Add corn and cook until shrimp is just cooked through, 1 to 2 minutes. Add broth, arrowroot mixture, salt and pepper, stirring until liquid comes to a boil and sauce thickens. Remove skillet from heat and stir in green onions and lime juice. Drain orzo, then transfer to a serving bowl or plates. Top with shrimp mixture and serve.
Nutrients per 1 cup shrimp mixture and 1/2 cup orzo: Calories: 350, Total Fat: 10g, Sat. Fat: 1.5g, Carbs: 36g, Fiber: 2g, Sugars: 3g, Protein; 30g, Sodium: 220mg, Cholesterol: 170mg
Notes/Results: Excellent! Nice and garlicky with a sweetness from the corn and the shrimp, this is a hearty but not heavy dish with lots of flavor. It goes together quickly and easily--you can have dinner together in about 30 minutes and it looks great on the plate. This is a keeper recipe for me.
I am sending this dish to Presto Pasta Nights, (this is #130!), being hosted this week by my friend and co-host of Cook The Books, Rachel of The Crispy Cook. I love participating when I can in this weekly event created by Ruth of Once Upon A Feast. Check out Rachel's blog on Friday to see the round-up of all the wonderful pasta dishes.