Shrimp, orzo and zucchini combine to create a delicious, veggie-packed weeknight dinner.
Quick-cooking shrimp is tossed with lemon juice and garlic to add a boost of protein in this dinner recipe.
Peel and devein shrimp, leaving tails intact if desired.
Rinse shrimp; pat dry.
Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers.
Squeeze 1/4 cup juice from 1 1/2 lemons.
Set the remaining lemon half aside.
Cook orzo according to package directions, omitting any salt and fat; drain.
In a 10-inch nonstick skillet heat 1 Tbsp.
of the oil and the butter over medium-high.
Add shrimp, 2 of the garlic cloves, 1/4 tsp.
of the salt, and the crushed red pepper.
Cook and stir 2 minutes or just until shrimp are opaque.
Stir in 2 Tbsp.
of the lemon juice.
Remove mixture from skillet; cover to keep warm.
In skillet heat the remaining 1 Tbsp.
Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp.
Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally.
Add the water, rosemary, and the remaining 2 Tbsp.
lemon juice, stirring to scrape up crusty brown bits.
Stir in cooked orzo; heat through.
Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers.
Squeeze juice from the reserved lemon half over mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
