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Lemon-Garlic Shrimp Orzo Skillet
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Prep Time:
15 minutes
Total Time:
45 minutes
A decadent orzo dish with rich flavors of butter, garlic, and sautéed zucchini, enhanced by shrimp, lemon, fresh herbs, and Parmesan.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
  • 1/4 teaspoon salt
  • 4 cloves garlic, finely chopped (about 4 teaspoons)
  • 3/4 cup uncooked orzo pasta (about 5 oz)
  • 1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon finely chopped parsley
Instructions:
  • In a large nonstick skillet, heat oil over medium-high heat. Saute zucchini with salt for 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove zucchini with a slotted spoon and set aside.
  • In a skillet over medium heat, sauté garlic and pasta until garlic is fragrant and pasta is lightly toasted, about 2 to 3 minutes. Pour in broth, cover, and simmer for 10 to 11 minutes until liquid is almost absorbed.
  • Add shrimp, butter, and zucchini into the pot, cover it, and let it cook for 3 to 4 minutes until the shrimp are pink and the pasta is tender.
  • Add the cheese, lemon, and thyme, then sprinkle with fresh parsley for a colorful garnish.

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