Wednesday, September 9, 2009

Clean Eating's Shrimp Scampi with Corn & Orzo

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
(Serves 6)

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.


13 comments:

Joanne said...

Hearty but not heavy is a tough combination to find, but this dish looks like it does a pretty good job! I have to find this Clean Eating magazine. I bet I would love it!

girlichef said...

Yum, this sounds delicious :D

Natashya KitchenPuppies said...

Just look at that gorgeous fresh corn!
I am so jealous of your whole wheat orzo. We can only get a few pastas in whole wheat here, orzo hasn't made it yet.
(And why does the WW pasta cost 5x more than white?)
Anyway.. your dish looks awesome!

K and S said...

fresh corn is so good!

Daniela said...

Una bella ricetta, con un'ottima presentazione.
Ciao Daniela.

Juliana said...

Yummie, nice shrimp dish, like the idea of using orzo pasta. You have it all in one plate :-)

Rachel said...

Not only a tasty looking pasta dish, but lovely photography as well. Thanks for sending some over to Pasta Presto Nights!

Kim said...

I saw the Clean Eating mag and almost bought it. Looks like a good mag! This looks like a great dish and I'm also jealous of your whole wheat orzo! Orzo is one of my favorite pastas.

Chow and Chatter said...

yummy, just got into orzo myself, love the corn in this my little one loves it as small and easy to eat lol

Mary said...

I love the addition of corn to this dish. Your photos are just gorgeous.

5 Star Foodie said...

The corn is a great addition to scampi, delicious dish!

Pam said...

I love the combo of shrimp and corn. They play off of each other's sweetness so beautifully.

Ruth Daniels said...

Great combo. Thanks for sharing with Presto Pasta Nights. I always love your interesting dishes.