One-Pan Orzo with Shrimp and Zucchini
Creamy one-pan shrimp orzo with zucchini, garlic, fresh basil, and two cheeses makes an easy 30-minute dinner that's packed with fresh flavor.
Servings 4
Calories 471
Ingredients
- 1 pound extra-large shrimp peeled and deveined
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons olive oil divided
- 1 shallot minced
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1½ cups chicken broth
- 1 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 1¼ cups orzo
- 1 medium zucchini about 8 ounces, quartered lengthwise and sliced into ¼-inch pieces
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon grated lemon zest
- ¼ cup chopped fresh basil
- Fresh lemon juice as needed
- Extra Pecorino and Parmesan cheese for serving
Instructions
- Pat the shrimp thoroughly dry with paper towels and season with kosher salt and black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet with a lid over medium-high heat. Add the shrimp in a single layer and cook for about 1½ to 2 minutes on the first side. Turn and cook for another 1 to 2 minutes, just until the shrimp are opaque and cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 2 tablespoons olive oil. Add the shallot, garlic, and red pepper flakes. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
- Stir in the chicken broth, white wine, parsley, and orzo. Scrape the bottom of the skillet to loosen any flavorful browned bits left from the shrimp. Bring to a boil.
- Reduce the heat to medium-low, cover, and cook for 2 minutes.
- Stir in the zucchini, cover again, and cook for another 6 to 7 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed. There should still be a little creamy liquid in the pan; if the orzo becomes dry before it is tender, add a small splash of broth.
- Remove the skillet from the heat. Stir in the Pecorino Romano, Parmesan, and lemon zest until the cheese melts and the orzo becomes creamy.
- Stir in the basil, then gently fold the cooked shrimp back into the orzo. Let them sit in the hot pasta for about 30 seconds to warm through.
- Taste and adjust with kosher salt, black pepper, and fresh lemon juice as needed. Serve immediately with extra Pecorino and Parmesan.
Notes
Erren's Top Tips
- Pat the shrimp completely dry before cooking so they sear instead of steam.
- Add the zucchini halfway through cooking so it keeps some texture.
- Grate the cheese yourself for the smoothest, creamiest sauce.
- Taste before adding more salt—the Pecorino adds plenty of seasoning.
- Finish with fresh lemon juice right before serving to brighten the whole dish.
Variations & Add-Ins
- Stir in fresh baby spinach during the last minute of cooking.
- Add halved cherry tomatoes for extra sweetness.
- Replace zucchini with asparagus or broccoli florets.
- Use scallops instead of shrimp.
- Add sautéed mushrooms for a heartier meal.
- Finish with toasted pine nuts for crunch.
Storage & Freezing
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheating: Warm gently over low heat with a splash of chicken broth to loosen the sauce. Freezing: The orzo softens after freezing, so this recipe is best enjoyed fresh. If freezing, store for up to 2 months and thaw overnight before reheating gently.Nutrition
Calories: 471 | Carbohydrates: 43g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 1168mg | Potassium: 487mg | Fiber: 2g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 2mg