Juicy shrimp, orzo, and vegetables come together in a single skillet for vibrant flavor and a quick summer meal.
# What You Need:
→ Seafood
01 - 1 lb 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 tbsp fresh parsley, chopped
08 - Zest and juice from 1 large lemon
→ Dairy
09 - 3 tbsp unsalted butter, divided
→ Pantry
10 - 2 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1/4 tsp red pepper flakes (optional)
# Directions:
01 - Pat the shrimp dry and season evenly with a pinch of salt and black pepper.
02 - Heat 1 tbsp unsalted butter and 1 tbsp 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 just pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add the remaining olive oil to the pan. Sauté minced garlic for 30 seconds until aromatic. Add diced zucchini and halved cherry tomatoes; cook for 2–3 minutes until lightly softened.
04 - Stir in uncooked orzo and toast for 1 minute. Pour in low-sodium broth, lemon zest, and half the lemon juice. Bring to a gentle boil, reduce heat, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return cooked shrimp and any accumulated juices to the pan. Add remaining 2 tbsp butter and the rest of the lemon juice. Stir gently and heat through for 1–2 minutes.
06 - Remove from heat. Sprinkle with freshly chopped parsley and adjust seasoning to taste. Serve immediately.
