Preheat the oven to 450 degrees Fahrenheit.
In a large 9 x 12 glass baking dish place the orzo, diced red bell peppers, marinated artichoke hearts, frozen peas, minced garlic, lemon juice, and fresh dill together. Pour the low sodium chicken stock into the baking dish. Mix well then add the frozen shrimp on top. Sprinkle with salt and pepper and seal baking dish with aluminum foil. Bake for 45 minutes or until shrimp are pink in color and the orzo pasta is cooked.
Divide evenly among plates and top with additional fresh dill if desired. Enjoy.
Calories: 443kcal | Carbohydrates: 65g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 962mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 37mg | Calcium: 146mg | Iron: 4mg