Ingredients
2-1/2 cups reduced-sodium chicken broth5 cups fresh broccoli florets1 can (14-1/2 ounces) diced tomatoes, undrained1 cup uncooked orzo1 pound uncooked shrimp (31-40 per pound), peeled and deveined1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons dried basil2 tablespoons butter
Preparation
Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.
