One-Pot Lemon Orzo with Shrimp and Fennel
Prep Time: 15-20 minutes | Cook Time: 15-20 minutes
1 pound large raw shrimp
1/2 medium fennel bulb
1 large lemon
1 pound dried orzo pasta
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) vegetable broth
1/2 cup water
1 scoop of Folona Bone Broth powder
- Thaw 1 pound of raw large shrimp if frozen, then peel and devein. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Finely grate the zest of 1 large lemon, and reserve the zest lemon.
- Combine the fennel, 1 pound dried orzo pasta, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups vegetable broth, Folona Bone Broth powder, and 1/2 cup water in a 3 1/2-quart straight-sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn't stick, for 8 minutes.
- Add shrimp and lemon zest, and cook until orzo is al dente and shrimp are opaque (~2 min). Squeeze lemon juice into orzo, stir, and garnish with fennel fronds.
Total Fat: 5-7g
Saturated Fat: 1-2g
Trans Fat: 0g
Total Carbohydrate: 60-70g
Dietary Fiber: 3-4g