Recipe from Kelly Cooks… and Other Amazing Feats
I just used zucchini instead of broccoli (as in the original recipe) and I decided to use basil instead of parsley, because I just like the taste better.
1 c orzo
1-1 1/2 c zucchini sliced and quartered
1 T olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 c chicken broth (or white wine)
Salt & pepper, to taste
1 T butter
1 lb shrimp, peeled and deveined
2-3 T basil, roughly chopped
1/3 c Parmesan cheese, grated
Cook orzo according to package directions. During the last 1-2 minutes of cooking add the zucchini. Drain and set aside.
In a large saute pan, heat the olive oil and then cook the onion until tender and translucent, about 5-7 minutes. Add the garlic and cook about 1 minute more.
Add lemon juice and zest, chicken broth and salt & pepper. Bring to a boil, reduce heat and simmer 2-3 minutes.
Stir in the butter, and continue stirring until melted.
Add shrimp to the pan and cooked until pink and opaque, about 4-5 minutes. Then add the orzo and zucchini, basil and cheese and toss gently to combine.
Cook another 1-2 minutes until heated through and serve immediately.
Also good cold!