join us for exclusive recipes & meal ideas: JOIN NOW

Close this search box.

Rice Pilaf with Shrimp

Rice Pilaf with Shrimp

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It


1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/3 cup chopped shallots
1/4 cup finely chopped prosciutto (about 2 ounces)
3/4 cup fine egg noodles, broken up into small pieces
3/4 cup instant brown rice
1/4 cup dry white wine
1 cup frozen baby lima beans or edamame
1 1/2 cups reduced-sodium chicken broth
1 pound peeled and deveined raw shrimp
2 tablespoons lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
Freshly ground pepper to taste


Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil. Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.
Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.
Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp. Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.
Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.


Per serving:
353 calories
9 g fat
2 g sat
30 g carbohydrates
0 g total sugars
34 g protein
3 g fiber

SmartPoints value : 8

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It


Download our FREE eBook with quick and delicious, family-friendly, and easy dinner recipes.