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.
9 g fat
2 g sat
30 g carbohydrates
0 g total sugars
34 g protein
3 g fiber