# Ingredient List:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined, tails on or off
→ 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 Prepare:
01 - Pat the shrimp dry and season with a pinch of salt and 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 pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add the remaining olive oil to the pan. Sauté garlic for 30 seconds until aromatic. Add zucchini and cherry tomatoes, cooking for 2 to 3 minutes until slightly softened.
04 - Stir in the orzo and toast for 1 minute. Pour broth, lemon zest, and half the lemon juice into the pan. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is al dente and most liquid has absorbed.
05 - Return shrimp and any accumulated juices to the pan. Add the remaining 2 tablespoons butter and the rest of the lemon juice. Gently stir to combine and heat through for 1 to 2 minutes.
06 - Remove the pan from heat. Sprinkle with chopped parsley and adjust salt or pepper if needed. Serve immediately.
