# What You 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)
# Directions:
01 - Pat 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 1–2 minutes per side, just until pink and opaque. Remove to a plate and set aside.
03 - Add remaining olive oil to the pan. Sauté garlic for 30 seconds until fragrant. Add diced zucchini and halved cherry tomatoes; cook 2–3 minutes until just softened.
04 - Stir in orzo and toast for 1 minute. Pour in broth, lemon zest, and half the lemon juice. Bring to a gentle boil, then reduce to a simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return shrimp and juices to the pan. Add remaining 2 tablespoons butter and the rest of the lemon juice. Stir gently to combine and heat through for 1–2 minutes.
06 - Remove from heat. Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately.
