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
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12 - 15 min. prep time -
2 servings
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)
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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