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Lemon-Garlic Shrimp Orzo Skillet

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Betty Crocker Kitchens
Updated Nov 21, 2019
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You know that phrase, “a little goes a long way?” Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

More About This Recipe

  • In developing this recipe, we wanted to create a restaurant-quality meal that could be thrown together without much fuss for unexpected guests, impromptu date nights and other occasions. With shrimp in the freezer and the chefy tricks included in this recipe, you can pull off the dish right down to the silky pan sauce full of buttery flavor. It’s the easiest way we know to impress your guests, date or family!

Lemon-Garlic Shrimp Orzo Skillet

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
  • 1/4 teaspoon salt
  • 4 cloves garlic, finely chopped (about 4 teaspoons)
  • 3/4 cup uncooked orzo pasta (about 5 oz)
  • 1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon finely chopped parsley
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
  • Step 
    2
    Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
  • Step 
    3
    Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
  • Step 
    4
    Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition

260 Calories
10g Total Fat
22g Protein
20g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
460mg
19%
Potassium
390mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
7%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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