Shrimp, orzo, and fresh vegetables unite in a bright, flavorful one-pan Mediterranean-inspired summer meal.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails optional
→ 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 shrimp dry thoroughly 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. Remove shrimp to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes; cook 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 mixture to a gentle boil, then reduce heat to simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return cooked shrimp and accumulated juices to the pan. Add 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 pan from heat. Sprinkle with chopped fresh parsley and adjust seasoning if necessary. Serve immediately.
