Lemon-Garlic Shrimp over Orzo with Zucchini

This light and veggie-packed shrimp and pasta dish makes a special weeknight dinner.

Servings: 4
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

• 1½ pounds fresh or frozen large shrimp in shells (about 12 ounces)
• 2 lemons
• ¾ cup orzo
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced, divided
• ½ teaspoon salt, divided
• ⅛ teaspoon crushed red pepper
• 2 cups sliced zucchini
• ¼ cup thinly sliced shallots
• ¼ teaspoon ground black pepper
• 2 tablespoons water
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons chopped fresh dill weed

Instructions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. 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.
2. Cook orzo according to package directions, omitting any salt and fat; drain.
3. Heat 1 tablespoon oil and butter in a medium nonstick skillet over medium-high heat. Add shrimp, 2/3 of the minced garlic, 1/4 teaspoon salt and crushed red pepper. Cook and stir just until shrimp are opaque, about 2 minutes. Stir in 2 tablespoons lemon juice. Remove mixture from skillet; cover to keep warm.
4. Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add zucchini, shallots, black pepper and the remaining minced garlic and 1/4 teaspoon salt. Cook until zucchini is light brown, stirring occasionally, 3 to 4 minutes. Add water, rosemary and the remaining 2 tablespoons lemon juice, stirring to scrape up any brown bits. Stir in cooked orzo; heat through.
5. Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon peel slivers. Squeeze juice from the reserved lemon half over mixture.

Nutrition

355 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 246 mg, Carbohydrates: 30 g, Fiber: 2 g, Total Sugars: 4 g, Protein: 35 g, Sodium: 476 mg, Potassium: 681 mg