ONE-PAN LEMON SHRIMP & ZUCCHINI ORZO
For me, orzo is the lazy person’s risotto. Orzo looks like rice but it’s pasta and is cooked in a similar manner to pasta which means no standing over the burner stirring for 20 minutes. This meal is simple for a quick mid-week nosh or served with some wine, crusty bread and a simple leafy green salad for entertaining. Use any leftover orzo in a soup or stew.
Servings: 6
Calories: 315kcal
Ingredients
- 8 slices prosciutto, optional
- 1 tablespoon butter
- 24 raw jumbo shrimp, peeled and deveined leaving the tails intact or peel completely
- 2 tablespoons olive oil, divided
- 2 medium zucchini, sliced 1 lb/453g
- 1 teaspoon lemon pepper seasoning
- 1 cup diced yellow onion 1 medium onion
- 4 garlic cloves, crushed
- 1 1/2 cups orzo pasta 12oz/340g
- 1/2 cup white wine
- 3 cups chicken broth
- 1 tablespoon finely grated lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh dill plus extra for garnish
- Sea salt and freshly ground pepper, to taste
Instructions
- Cook the prosciutto in a large skillet over medium-high heat for 8 minutes turning halfway through cooking, until browned and crisp. Remove from the pan and set aside. Wipe the skillet clean.
- Melt the butter in the same skillet over medium heat. Add the shrimp and lemon pepper seasoning. Cook, stirring, for 2 minutes until the shrimp are just cooked and have turned coral. Remove from the skillet to a plate.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the zucchini and seasoning and cook, stirring occasionally, for 3 minutes until the zucchini is browning. Remove the zucchini to the same plate as the shrimp.
- Heat the remaining oil in the same skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes until softened.
- Add the orzo and stir until it’s coated in oil. Add the wine and cook, stirring, until the wine is absorbed. Add the broth. Cook, uncovered, stir occasionally, for about 12 minutes until almost all the liquid is absorbed and the orzo is al dente.
- Add the shrimp, zucchini, zest, lemon juice, dill, salt and pepper. Cook, stirring gently until well combined and the shrimp and zucchini are hot.
- Break the prosciutto into chunks and scatter over the top; serve immediately. Garnish with extra dill if desired. Serves 6.
Nutrition
Calories: 315kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 714mg | Potassium: 457mg | Fiber: 2g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 2mg