Ingredients
-
1 ½ pounds fresh or frozen large shrimp in shells
-
2 lemons
-
¾ cup dried orzo pasta
-
2 tablespoons olive oil
-
1 tablespoon unsalted butter
-
3 cloves garlic, minced
-
½ teaspoon salt
-
⅛ teaspoon crushed red pepper
-
2 cups sliced zucchini
-
¼ cup thinly sliced shallots
-
¼ teaspoon black pepper
-
2 tablespoons water
-
1 teaspoon snipped fresh rosemary
-
2 tablespoons snipped fresh dill weed
Directions
-
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.
-
Cook orzo according to package directions, omitting any salt and fat; drain.
-
In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
-
In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.
-
Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.
