Shrimp with Orzo and Vegetables
Shrimp is great because you can get it fresh or frozen (keep handy frozen) and it cooks up super fast. I love enjoying with orzo and vegetables for a quick family dinner.
You can sauté up any vegetables you have handy for this delicious dish.
Enjoy xo Cindy
Ingredients
- 1 pound uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 1 medium-size yellow onion, chopped
- 1 zucchini, chopped
- 1 pint grape or cherry tomatoes
- 1 clove garlic, minced
- 5 fresh basil leaves, thinly sliced
- 1 teaspoons kosher salt plus more
- 1/2 teaspoon black pepper plus more
- 1 cup chicken broth
- 1 pound large raw shrimp, peeled and deveined
- 2 teaspoons lemon zest
- Fresh flat-leaf parsley
- Lemon wedges
- Extra virgin olive oil
Directions
In a large pot of salted boililing water and follow package instructions for orzo (less 3 minutes) Drain and put orzo in a bowl. Set aside.
Heat 2 tablespoons of the oil in the same pot over medium-high. Add onion, and cook until translucent, about 5 minutes. Add zucchini and let cook for about 5-7 minutes; stirring often. Toss in tomatoes, garlic, basil, salt and pepper; cook for about 2-3 minutes. Stir in broth and orzo; bring to a simmer. Cover and keep on low.
Take prepared shrimp and season with salt and pepper. Using an indoor grill pan over medium-high heat drizzle some olive oil. Add shrimp and cook for 3 minutes the first side then about 2 on the other side.
To serve layer the orzo and vegetables on a large platter then top with shrimp. Add lemon zest, fresh parsley and lemon slices to garnish the platter then drizzle a little extra-virgin olive oil.
Enjoy