Shrimp, orzo, lemon, veggies, and butter unite in a vibrant one-pan Mediterranean-inspired summer meal.
# 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)
# Directions:
01 - Pat the shrimp dry and season evenly 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 1–2 minutes per side, until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant. Add diced zucchini and halved cherry tomatoes, cooking for 2–3 minutes until slightly softened.
04 - Stir in orzo pasta and cook for 1 minute, stirring to toast lightly. Pour in chicken or vegetable broth, lemon zest, and half the lemon juice. Bring to a gentle boil, then reduce heat to simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
05 - Return shrimp and any accumulated juices to the skillet. Add 2 tablespoons butter and the remaining lemon juice. Stir gently to combine and heat through for 1–2 minutes.
06 - Remove from heat. Sprinkle with fresh parsley and adjust seasoning to taste. Serve immediately.
