Shrimp, orzo, and fresh veggies cook together in a zesty lemon-butter sauce for a vibrant Mediterranean-inspired meal.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails optional
→ 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 salt and pepper.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet over medium heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Transfer to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté minced garlic for 30 seconds, then add diced zucchini and halved cherry tomatoes. Cook for 2–3 minutes until just softened.
04 - Add orzo to the pan and toast for 1 minute. Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, reduce heat to simmer, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and any juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently and heat through for 1–2 minutes.
06 - Remove from heat. Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately.
