Shrimp, orzo, lemon, and vegetables meld in one pan for a quick, flavorful Mediterranean-inspired meal.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ 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 of 1 large lemon
09 - Juice of 1 large lemon
→ Dairy
10 - 3 tablespoons unsalted butter, divided
→ Pantry
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon red pepper flakes, optional
# Directions:
01 - Pat shrimp dry and toss with a pinch of salt and pepper.
02 - Heat 1 tablespoon butter with 1 tablespoon olive oil in a large, deep skillet over medium heat. Arrange shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Transfer shrimp to a plate.
03 - Add remaining olive oil to skillet. Sauté garlic for 30 seconds until fragrant. Add zucchini and cherry tomatoes; cook 2–3 minutes until softened.
04 - Stir in orzo; toast for 1 minute. Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, then reduce heat, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and juices to skillet. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently and heat through for 1–2 minutes.
06 - Remove pan from heat. Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately.
