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Shrimp & Zucchini with Orzo
Quick and easy dinner.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Main, Main Course
Cuisine:
American
Keyword:
budget meals with shrimp, one pan shrimp dinners, orzo and shrimp skillet dinner
Servings:
4
Calories:
370
kcal
Author:
Judith Hannemann
Ingredients
1
tbs
vegetable oil
1
large zucchini
cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4
tsp
salt
2
cloves
garlic
finely chopped
3/4
cup
uncooked orzo pasta
1 1/2
cups
reduced sodium chicken stock
1
lb
uncooked large shrimp peeled
deveined
2
tbs
butter
1/4
cup
grated Parmesan cheese
2
tsp
fresh lemon juice
1/2
tsp
lemon zest
1
tsp
fresh thyme leaves
chopped
1
tbs
finely chopped parsley
US Customary
-
Metric
Instructions
In 12-inch nonstick skillet, heat oil over medium-high heat.
Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
Heat same skillet over medium heat; add garlic and pasta.
Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted.
Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.
Nutrition
Serving:
1
serving
|
Calories:
370
kcal
|
Carbohydrates:
27
g
|
Protein:
32
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
309
mg
|
Sodium:
1307
mg
|
Potassium:
407
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
473
IU
|
Vitamin C:
19
mg
|
Calcium:
262
mg
|
Iron:
4
mg