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Shrimp & Zucchini with Orzo

Quick and easy dinner.
Prep Time15 mins
Cook Time25 mins
Course: Main, Main Course
Cuisine: American
Keyword: budget meals with shrimp, one pan shrimp dinners, orzo and shrimp skillet dinner
Servings: 4
Calories: 370kcal

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

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: 1serving | Calories: 370kcal | Carbohydrates: 27g | Protein: 32g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1307mg | Potassium: 407mg | Fiber: 2g | Sugar: 4g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 262mg | Iron: 4mg