Nutrition per serving may change if servings are adjusted.
1½ pounds fresh or frozen large shrimp in shells
¾ cup dried orzo pasta
2 tablespoons olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon crushed red pepper
2 cups sliced zucchini
¼ cup thinly sliced shallots
¼ teaspoon black pepper
2 tablespoons water
1 teaspoon snipped fresh rosemary
2 tablespoons snipped fresh dill weed
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze ¼ cup juice from 1½ lemons. Set the remaining lemon half aside.
Cook orzo according to package directions, omitting any salt and fat; drain.
In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, ¼ tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and ¼ tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.
Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.