Juicy shrimp, tender orzo, and fresh veggies unite in one skillet for a bright, simple meal.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Orzo & Grains
02 - 1 cup uncooked orzo pasta
→ 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, divided
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
# Directions:
01 - Pat shrimp dry and season evenly with a pinch of salt and black pepper.
02 - In a large deep skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shrimp in a single layer and cook for 1 to 2 minutes on each side, just until pink and opaque. Transfer shrimp to a plate.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant. Add diced zucchini and halved cherry tomatoes, cooking for 2 to 3 minutes until they begin to soften.
04 - Stir orzo into the vegetable mixture and toast for 1 minute. Pour in low-sodium broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce 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 cooked shrimp and any accumulated juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to combine; cook for 1 to 2 minutes until heated through.
06 - Remove pan from heat. Sprinkle with chopped parsley and season to taste with additional salt and black pepper. Serve hot.
