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