SHRIMP PILAF RECIPES

Name: Lemon-Garlic Shrimp Orzo Skillet
Prep time: 15 min
Total time: 45 min
Yield: 4
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

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LEMON-GARLIC SHRIMP ORZO SKILLET RECIPE - BETTYCROCKER.C…

Lemon-Garlic Shrimp Orzo Skillet Recipe - BettyCrocker.c… image

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.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 12

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

Steps:

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.
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.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260 , CarbohydrateContent 20 g, CholesterolContent 140 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 4 1/2 g, ServingSize About 1 Cup, SodiumContent 460 mg, SugarContent 2 g, TransFatContent 0 g

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