25 minutes
A light and flavorful pasta dish featuring sautéed shrimp, orzo, and fresh vegetables, finished with lemon zest and basil.
Shrimp, Extra-large, peeled, deveined, tails off
0 lb
teaspoons
teaspoons
tablespoons
Shallots, minced
each
Garlic, minced
cloves
teaspoons
cups
Orzo
cups
Zucchini, quartered lengthwise, sliced crosswise 1/4 inch thick
0 oz
cups
Pecorino Romano Cheese, grated
0 oz
Lemon Zest, grated
teaspoons
Basil, Fresh, chopped
cups
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.
Summer Orzo Primavera
Chicken Orzo Primavera
Asian-Style Orzo
Introduce asparagus, sugar snap peas, or artichoke hearts to the mix of primavera vegetables for a change in flavor and texture. Roasted red peppers could also add a sweet and smoky element.
Gluten-Free Orzo Primavera
Use fresh, wild-caught shrimp, fresh basil, and organic vegetables to significantly impact the flavor of the dish.
Use fresh zest and juice for brightness, zest only the outer yellow skin, not the white pith.
Use fresh basil added at the end of cooking for a more vibrant flavor and aroma.
Keep the pan at medium-high heat when cooking shrimp to get a good sear without overcooking.
Clean and devein the shrimp, pat dry, and marinate with lemon zest, olive oil, and salt to infuse flavor.
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