one pan lemon shrimp zucchini orzo

One Pan Lemon Shrimp & Zucchini Orzo, creamy in texture as the orzo cooks & releases its starch. Both lemon zest & juice give this one pan marvel brightness. Zucchini is plentiful & its mellow flavor is a perfect vegetable for pairing with shrimp. For me, orzo is the lazy person’s risotto – nothing wrong with that, no judgement here. 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. But, you still have the same creamy texture as a patiently made risotto. 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.

One-Pan Lemon Shrimp & Zucchini Orzo

One Pan Lemon Shrimp & Zucchini Orzo, creamy in texture as the orzo cooks & releases its starch. Both lemon zest & juice give this one pan marvel brightness. 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.

Prep Time15

Cook Time35

Total Time50

Servings: people

Calories: 424kcal

6 slices prosciutto optional
1 tablespoon butter
28 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 (125ml)
3 cups chicken broth (750ml)
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

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.

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