Shrimp, orzo, lemon, and veggies combine in one-pan for a savory, vibrant, Mediterranean-inspired meal.
# What You'll Need:
→ Seafood
01 - 1 pound 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 tablespoons fresh parsley, chopped
08 - Zest and juice of 1 large lemon
→ Dairy
09 - 3 tablespoons unsalted butter, divided
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon red pepper flakes, optional
# How to Make It:
01 - Pat the shrimp dry and season evenly with a pinch of salt and black pepper.
02 - In a large deep skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove cooked shrimp to a plate and set aside.
03 - Add remaining olive oil to the pan. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes and cook for 2 to 3 minutes until softened.
04 - Stir in orzo and cook for 1 minute to lightly toast. Pour in chicken or vegetable broth, lemon zest, and half of the lemon juice. Bring mixture 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 the shrimp and any accumulated juices to the pan. Add remaining 2 tablespoons butter and 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 and adjust seasoning as desired. Serve immediately.
