Recipe Image

Lemon-Garlic Shrimp over Orzo with Zucchini

  • 40 m
  • 40 m
Diabetic Living Magazine
“This light and veggie-packed shrimp and pasta dish makes a special weeknight dinner.”


    • 1½ pounds fresh or frozen large shrimp in shells
    • 2 lemons
    • 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


  • 1 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.
  • 2 Cook orzo according to package directions, omitting any salt and fat; drain.
  • 3 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.
  • 4 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.
  • 5 Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019