Shrimp Orzo Primavera with Zesty Lemon and Basil

1. Prep Shrimp

Pat shrimp dry with paper towels. Toss with ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Sauté shrimp, stirring occasionally, until edges begin to pinken, about 2 minutes. Remove shrimp to a bowl.

2. Aromatics

In the same skillet, add 2 tablespoons oil. Sauté shallot, garlic, and red pepper flakes until fragrant, about 1 minute.

3. Orzo & Veggies

Add water, orzo, zucchini, the remaining ¾ teaspoon salt, and ½ teaspoon pepper. Boil, then cover and simmer over medium heat until orzo is al dente and water is nearly absorbed, 6-9 minutes.

4. Combine & Cook

Off heat, stir in peas, Pecorino, and lemon zest. Place shrimp atop orzo, press down slightly. Cook over medium heat until bubbling, about 1 minute. Cover and cook until shrimp are done, 3 minutes more.

5. Finish & Serve

Garnish with basil, drizzle with olive oil, and serve with additional Pecorino.