Shrimp, orzo, lemon, and veggies unite in a single pan for a bright, easy Mediterranean-inspired meal.
# What Goes In:
→ Seafood
01 - 1 lb 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 broth 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 with a pinch of salt and freshly ground black pepper.
02 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Remove shrimp to a plate and set aside.
03 - Add the remaining olive oil to the pan. Sauté garlic for 30 seconds until fragrant. Add zucchini and cherry tomatoes, cooking for 2 to 3 minutes until slightly softened.
04 - Stir in orzo pasta and toast for 1 minute. Pour in the broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce heat and simmer, covered, for 8 to 10 minutes. Stir occasionally until the orzo is al dente and most of the liquid is absorbed.
05 - Return the shrimp and any accumulated juices to the pan. Add the remaining 2 tablespoons of butter and the rest of the lemon juice. Stir gently and cook for 1 to 2 minutes until the shrimp is heated through.
06 - Remove from heat. Sprinkle with chopped parsley, adjust seasoning if needed, and serve immediately.
