Lemon Herb Shrimp Orzo with Zucchini
Lemon Herb Shrimp Orzo with Zucchini
Ingredients
For the Shrimp
- 1 pound shrimp, large, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Orzo and Vegetables
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 yellow onion, medium, finely diced
- 3 garlic, cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 zucchini, medium, diced into 1/2-inch pieces
- 3 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 2
Sear the shrimp: Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min•🌡️ 375
- 3
Sauté aromatics: In the same skillet, reduce the heat to medium. Add 1 tablespoon of olive oil and the butter. Once the butter is melted, add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add vegetables: Stir in the sliced cremini mushrooms and diced zucchini. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms are lightly browned.
⏱️ 7 min
- 5
Cook the orzo: Pour in the chicken broth, orzo pasta, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes, or until the liquid has been absorbed and the orzo is tender. Stir occasionally to prevent sticking.
⏱️ 15 min
- 6
Finish the dish: Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh dill, chopped fresh parsley, and 1/2 cup of grated Parmesan cheese. Gently fold in the cooked shrimp until just combined and heated through.
⏱️ 5 min
- 7
Serve: Taste and adjust seasoning if needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Shrimp Orzo with Zucchini
Ingredients
For the Shrimp
- 1 pound shrimp, large, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Orzo and Vegetables
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 yellow onion, medium, finely diced
- 3 garlic, cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 zucchini, medium, diced into 1/2-inch pieces
- 3 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 2
Sear the shrimp: Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min•🌡️ 375 - 3
Sauté aromatics: In the same skillet, reduce the heat to medium. Add 1 tablespoon of olive oil and the butter. Once the butter is melted, add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Add vegetables: Stir in the sliced cremini mushrooms and diced zucchini. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms are lightly browned.
⏱️ 7 min - 5
Cook the orzo: Pour in the chicken broth, orzo pasta, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes, or until the liquid has been absorbed and the orzo is tender. Stir occasionally to prevent sticking.
⏱️ 15 min - 6
Finish the dish: Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh dill, chopped fresh parsley, and 1/2 cup of grated Parmesan cheese. Gently fold in the cooked shrimp until just combined and heated through.
⏱️ 5 min - 7
Serve: Taste and adjust seasoning if needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs, if desired.