Orzo Zucchini Shrimp

This shrimp dish is what I call a “back-pocket recipe” meaning, it’s easy to make and doesn’t take more than 30 minutes!!! You can also make easy substitutions, like using zucchini noodles, linguine, spaghetti or just no pasta at all.

Ingredients

• 2 cloves of garlic, minced

• 1 Tbsp butter

• 1 Tbsp olive oil

• 1/4-1/2 lb. shrimp (5-7 is enough for one person)

• 1/3 cup orzo, or any substitution (single size portion)

• 1 medium zucchini, sliced into halves

• juice from 1/2 lemon

• dash of red pepper flakes, optional

• salt and pepper to taste

Directions

1. Cook orzo according to package. I like to make the orzo while I’m making the shrimp.

2. In a medium saute pan on medium heat, add butter, oil and garlic. Let the garlic cook until fragrant, once the pan is hot, this should be about a minute.

3. Add zucchini to pan. Let cook on each side for 3-4 minutes. Remove zucchini from pan and place on a plate, set aside.

4. Season shrimp with salt and pepper before cooking. I like to use Kosher salt and regular black pepper.

5. In the same pan used for the zucchini, add the shrimp. (Add more olive oil to pan if needed) Cook the shrimp 2-3 minutes on each side. As the shrimp is cooking, squeeze the lemon over the shrimp and add the red pepper flakes.

6. Toss the zucchini back into the pan and mix the shrimp and zucchini.

7. By now, the orzo, should be cooked and drained. Lay the zucchini and shrimp over a bed of orzo. Sprinkle with Parmesan.