Shrimp Orzo with Zucchini, Garlic and Lemon

I admit that I met orzo a bit late in my life, but once I did, I couldn’t stop thinking of ways to cook and combine this beautiful pasta. It looks like rice but carries all the comfort of pasta, soaking up flavors in the best way. Shrimp orzo with my Mediterranean touch of zucchini has quickly become an ultimate weeknight dinner that is fresh, light, and still satisfying enough to gather everyone around the table.

Fresh shrimp orzo with zucchini, garlic, and lemon, served as a light Mediterranean-inspired weeknight dinner.

Ingredients

• 350 g raw shrimp, peeled and deveined

• 2 medium zucchinis, diced or sliced into half-moons

• 200 g orzo

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Juice of half a lemon

• Salt and black pepper to taste

• Chili flakes (optional)

• 30 g grated Parmesan or crumbled feta (optional, to finish)

Instructions

Bring a medium pot of salted water to a boil. Cook orzo until al dente. Reserve ½ cup of the cooking water, then drain.

Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and sauté 4–5 minutes until lightly golden and tender. Season with salt and pepper. Transfer to a plate.

In the same skillet, add the remaining olive oil and garlic. Cook until fragrant, about 30 seconds. Add shrimp in a single layer, season with salt, pepper, and chili flakes, and cook 1–2 minutes per side until just pink and opaque.

Return zucchini to the skillet. Add drained orzo, lemon juice, and a splash of the reserved pasta water. Toss until everything is glossy and well combined.

Taste and adjust seasoning. Finish with Parmesan or feta if desired. Serve warm.