Succulent shrimp, zesty lemon, tender orzo, and crisp veggies unite for a vibrant one-pan summer dish.
# List of Ingredients:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails on or off
→ 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 tablespoons fresh parsley, chopped
08 - Zest of 1 large lemon
09 - Juice of 1 large lemon
→ Dairy
10 - 3 tablespoons unsalted butter, divided
→ Pantry
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon red pepper flakes (optional)
# How-To Steps:
01 - Pat shrimp dry and season with a pinch of salt and black pepper.
02 - Heat 1 tablespoon 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 shrimp to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant. Stir in diced zucchini and halved cherry tomatoes, cooking for 2 to 3 minutes until just softened.
04 - Stir in orzo and toast for 1 minute. Add the broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
05 - Return shrimp and any juices to the pan. Add the remaining 2 tablespoons 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 with chopped parsley, adjust seasoning, and serve immediately while warm.
