8 Oz. whole-wheat orzo
1 Lb. peeled and deveined shrimp (21-25 per lb. size)
3 Cups of sugar snap peas cut in half (if the ends are tough or there are stringy spines, cut them off and remove the string)
1/2 Cup shredded carrots
3 Tbsp. olive oil
2 Lemons – juice of both and zest of both
¼ cup of finely chopped fresh dill (also have some small sprigs for garnish
1 small shallot minced
2 Tsp. Dijon mustard
½ Tsp. Salt
½ Tbsp. Pepper
2. Add shrimp and peas and cook for another 3 minutes. Add the carrots and cook for 1 minute. Drain.
NOTE: This keeps great for several days and is a great healthy lunch or light dinner. This recipe works well with almost any veggie, just blanch them first. I have also used regular orzo and/or small pasta shapes like elbows and shells. All taste great and make this a very versatile dish. Use what you have!