One-Pan Orzo with Shrimp and Zucchini

Name: One-Pan Orzo with Shrimp and Zucchini
Total time: 60 min
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1¼ teaspoons table salt, divided; ¾ teaspoon pepper, divided; 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; 1 shallot, minced; 3 garlic cloves, minced; ¼ teaspoon red pepper flakes; 2½ cups water; 1¼ cups orzo; 1 zucchini (8 ounces), quartered lengthwise and sliced crosswise ¼ inch thick; 1 cup frozen peas, thawed; 1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving; ½ teaspoon grated lemon zest; ¼ cup chopped fresh basil

www.americastestkitchen.com

A light, fresh pasta dinner that doesn't skimp on flavor.

Keywords

Main Courses
Italian
Europe
Fish & Seafood
Grains
Rice & Beans

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Cooking tools:

Nonstick skillet
Paper towel
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Stove
Cutting board
Chef's knife
Grater
Microplane
Serving bowl
Spatula
Paring knife

Ingredients

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 shallot, minced
3 garlic cloves, minced
¼ teaspoon red pepper flakes
2½ cups water
1¼ cups orzo
1 zucchini (8 ounces), quartered lengthwise and sliced crosswise ¼ inch thick
1 cup frozen peas, thawed
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
½ teaspoon grated lemon zest
¼ cup chopped fresh basil