Shrimp, orzo and zucchini combine to create a delicious, veggie-packed weeknight dinner. Quick-cooking shrimp is tossed with lemon juice and garlic to add a boost of protein in this dinner recipe.
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
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