Shrimp, orzo, and vegetables cook together with bright lemon-butter flavors for an easy and zesty summer meal.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails removed or left on
→ 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 from 1 large lemon
→ Dairy
09 - 3 tablespoons unsalted butter, divided
→ Pantry
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus additional 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 with paper towels and season with 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 reserve.
03 - Add remaining olive oil to skillet. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes; cook for 2 to 3 minutes until vegetables are just softened.
04 - Stir in orzo pasta and cook for 1 minute, allowing grains to lightly toast.
05 - 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 of the liquid is absorbed.
06 - Return shrimp and accumulated juices to pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently and heat through for 1 to 2 minutes.
07 - Remove skillet from heat. Sprinkle chopped parsley over and adjust salt or pepper as needed. Serve promptly.
