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Lemon Herb Shrimp, Zucchini & Feta Orzo

Lemon Herb Shrimp, Zucchini & Feta Orzo

Perfect for a fresh and flavorful weeknight dinner, this Lemon Herb Shrimp, Zucchini & Feta Orzo brings together tender shrimp, sautéed zucchini and juicy cherry tomatoes with delicate orzo pasta. Everything is tossed in lemon herb skillet sauce with crumbled feta for a creamy, tangy finish. Top with extra feta and fresh parsley for a colorful, satisfying meal

  • image description
    12 - 15 min. prep time
  • image description
    2 servings

image description Ingredients

1 cup Dried Orzo (or) 1 cup Israeli couscous

3 Tbs. Olive Oil

8 oz Uncooked Thawed Shrimp* (peeled and deveined)

4 oz Zucchini (diced or thinly sliced)

4 oz Cherry Tomatoes

3 oz Crumbled Feta Cheese

5 Tbsp. Marie’s Lemon & Herb Veggie Skillet Sauce

Fresh Basil (for garnish)

image description Directions

Cook orzo, or Israeli couscous according to package instructions and keep warm. Stir in a drizzle of olive oil to keep it from sticking together

Add 2 Tbsp. of olive oil to a skillet over high heat, add zucchini and sauté for 1 minute.

Add the shrimp and cook for 1-3 minutes each side*. Add cherry tomatoes and cook for 2 more minutes. Season to taste with salt and pepper.

Stir in orzo or couscous, feta cheese and Lemon and Herb sauce. Toss to coat well, cook for 1-2 more minutes.

Serve and garnish with extra feta and fresh basil.

*Adjust shrimp cooking time based on size. If you are used cooked shrimp, cook over lower heat until just heated through.

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