Juicy shrimp and orzo blend with lemon, butter, and veggies for a vibrant, skillet-cooked summer main.
# What You'll Need:
→ 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 broth 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
# How To:
01 - Pat shrimp dry using paper towels and season evenly with a pinch of salt and black 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 just pink and opaque. Transfer shrimp to a plate and keep aside.
03 - Add remaining olive oil to the pan. Sauté garlic for 30 seconds until fragrant. Add diced zucchini and halved cherry tomatoes; cook for 2 to 3 minutes, stirring occasionally, until just softened.
04 - Stir in uncooked orzo and toast for 1 minute, stirring to coat. Pour in broth, lemon zest, and half the lemon juice. Bring mixture to a gentle boil, then reduce heat to a low simmer. Cover with lid and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
05 - Return shrimp and any accumulated juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Gently fold together and heat through for 1 to 2 minutes until shrimp are warmed.
06 - Remove from heat. Sprinkle chopped parsley over the dish and adjust seasoning to taste. Serve immediately.
