Spring Medley Orzo with Shrimp, Feta and Artichoke Hearts

Serving Size:  1-2


1 cup Pappardelle’s Spring Medley Orzo
1/2 cup frozen peas
1/3 cup veggie or chicken broth
2 tablespoons dry white wine
1-1/2 teaspoons lemon zest
4 oz. shrimp (cooked, shelled & deveined)
1/4 cup feta cheese, crumbled
1 (6 oz.) jar quartered, marinated artichoke hearts (drained and thinly sliced)


  1. Cook orzo in a 2-3 quart pot of boiling water until al dente (about 8-10 minutes). Add peas, cook 1 additional minute and drain well.
  2. While orzo is cooking, combine broth, white wine and zest in a 1 quart pan. Cover and bring to a boil over high heat. Reduce heat and keep warm.
  3. Return drained orzo and peas to cooking pot. Add heated broth mixture, artichokes, shrimp and about half of feta cheese into orzo.
  4. Divide pasta between 2 warm dinner plates, sprinkle with remaining feta cheese and serve.