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Prawn

Lemon Garlic Shrimp over Orzo with Zucchini

Shrimp, orzo and zucchini combine to create a delicious, veggie-packed weeknight dinner. Quick-cooking shrimp is tossed with lemon juice and garlic to add a boost of protein in this dinner recipe.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ½ pounds fresh or frozen large shrimp in shells
  • 2 lemons
  • ¾ cup dried orzo pasta
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • 2 cups sliced zucchini
  • ¼ cup thinly sliced shallots
  • ¼ teaspoon black pepper
  • 2 tablespoons water
  • 1 teaspoon snipped fresh rosemary
  • 2 tablespoons snipped fresh dill weed

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.
  2. Cook orzo according to package directions, omitting any salt and fat; drain.
  3. In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
  4. In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.
  5. Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.