Shrimp, orzo, and veggies cooked together for a bright, easy Mediterranean summer meal with minimal cleanup.
# Ingredient List:
→ 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 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 Prepare:
01 - Pat the shrimp dry and season with a pinch of salt and freshly ground black pepper.
02 - In a large deep 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 until pink and opaque. Transfer shrimp to a plate and reserve.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until aromatic. Add zucchini and cherry tomatoes, cook for 2 to 3 minutes until softened.
04 - Add orzo to the pan and toast for 1 minute, stirring frequently. Pour in broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, reduce heat to low, cover, and simmer 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return cooked shrimp and any accumulated juices to the skillet. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to combine and warm through for 1 to 2 minutes.
06 - Remove skillet from heat. Sprinkle chopped parsley over the dish, adjust seasoning to taste, and serve immediately.
