- 1 tablespoon vegetable oil
- 1/2 (14 ounce) package smoked sausage, thinly sliced crosswise
- 1 medium yellow onion, chopped
- 1 red sweet pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 3 cups reduced-sodium chicken broth
- 1 (26 ounce) jar Barilla® Spicy Marinara Sauce
- 1 (16 ounce) box Barilla® Orzo
- 1 pound fresh shrimp - peeled, deveined, and tails removed
- 1 tablespoon chopped fresh parsley
- In a very large skillet, heat oil over medium-high heat. Add the sausage, onion, red pepper, garlic, and Creole seasoning; cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
- Add broth and Barilla Spicy Marinara sauce. Bring to a boil. Add Barilla Orzo pasta to skillet and stir until well combined. Reduce heat to low. Simmer, covered, 12 minutes, stirring occasionally, until most of the liquid is absorbed and Orzo is nearly tender.
- Stir in the shrimp. Cook, covered, 3 to 5 minutes more or until shrimp are opaque. Spoon into bowls and top with chopped fresh parsley.
04/28/2018
recipepes.com
Jambalaya Pasta, recipe
PT15M
PT1H
5
455 calories