Shrimp with Orzo and Vegetables

5.0/5 rating (1 votes)
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



  • 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


  1. 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.

  2. 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. 

  3. 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.

  4. 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.


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