Shrimp, orzo, and veggies unite with lemon butter in a flavorful, easy one-pan Mediterranean-inspired dinner.
# 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 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 Make It:
01 - Pat shrimp dry. Season thoroughly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet over medium. Arrange shrimp in a single layer. Pan-sear for 1-2 minutes per side, until pink and opaque. Remove shrimp and transfer to a plate.
03 - Add remaining olive oil to skillet. Sauté minced garlic for 30 seconds until aromatic. Incorporate diced zucchini and halved cherry tomatoes. Cook for 2-3 minutes, stirring regularly, until just softened.
04 - Add orzo to skillet and stir for 1 minute to lightly toast.
05 - Pour in broth, lemon zest, and half the lemon juice. Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
06 - Return shrimp and any juices to skillet. Add 2 tablespoons butter and remaining lemon juice. Gently fold to combine and heat through for 1-2 minutes.
07 - Remove from heat. Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately.
