Shrimp, orzo, and vegetables combine with zesty lemon and butter for vibrant flavor in one easy skillet meal.
# What You'll 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)
# Directions:
01 - Pat shrimp dry and season with a pinch of salt and pepper.
02 - Heat 1 tablespoon 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. Transfer shrimp to a plate and set aside.
03 - Add remaining olive oil to the pan. Sauté garlic for 30 seconds until aromatic. Add diced zucchini and cherry tomatoes; cook for 2 to 3 minutes until slightly softened.
04 - Stir in orzo and toast for 1 minute. Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, lower heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and collected juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to integrate and warm through for 1 to 2 minutes.
06 - Remove from heat. Sprinkle with chopped parsley and adjust seasoning as desired. Serve promptly.
