Shrimp, lemon, orzo, and veggies combine in one pan for a vibrant, flavorful meal and minimal cleanup.
# What You 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 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 shrimp dry and season 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 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining olive oil to the pan. Add garlic and cook for 30 seconds until fragrant. Add diced zucchini and halved cherry tomatoes, sautéing for 2–3 minutes until vegetables soften.
04 - Add orzo to the skillet and stir for 1 minute to lightly toast.
05 - Pour in broth, lemon zest, and half of the lemon juice. Bring to a gentle boil, then reduce to a simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Return shrimp and juices to the pan. Add remaining butter and lemon juice. Mix gently and cook 1–2 minutes to heat through.
07 - Remove from heat, sprinkle with chopped parsley, and adjust seasoning as needed. Serve immediately.
