Juicy shrimp, buttery orzo, and summer veggies cooked together in one pan for vibrant flavor and easy cleanup.
# Required Ingredients:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Orzo & Grains
02 - 1 cup orzo pasta, uncooked
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, diced
05 - 3 cloves garlic, minced
06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tbsp fresh parsley, chopped
08 - Zest and juice of 1 large lemon
→ Dairy
09 - 3 tbsp unsalted butter, divided
→ Pantry
10 - 2 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1/4 tsp red pepper flakes (optional)
# How-To Steps:
01 - Pat shrimp dry and season with a pinch of salt and freshly ground black pepper.
02 - Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large deep skillet over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and reserve.
03 - Add remaining olive oil to the skillet. Sauté minced garlic until fragrant, about 30 seconds. Add diced zucchini and halved cherry tomatoes, cooking for 2 to 3 minutes until softened.
04 - Stir in uncooked orzo and toast for 1 minute. Pour in chicken or vegetable broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, reduce heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp with any accumulated juices to the skillet. Add remaining 2 tablespoons unsalted butter and the rest of the lemon juice. Stir gently to combine and heat through for 1 to 2 minutes.
06 - Remove from heat. Sprinkle chopped parsley over the dish and adjust seasoning as necessary. Serve immediately.
