One-Pan Orzo with Shrimp and Zucchini

Name: One-Pan Orzo with Shrimp and Zucchini
Cuisine: Europe, Italian
Ingredients: 1 pound, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1¼ teaspoons, table salt, divided; ¾ teaspoon, pepper, divided; 3 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 1 , shallot, minced; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 2½ cups, water; 1¼ cups, orzo; 1 , zucchini (8 ounces), quartered lengthwise and sliced crosswise ¼ inch thick; 1 cup, frozen peas, thawed; 1 ounce, Pecorino Romano cheese, grated (½ cup), plus extra for serving; ½ teaspoon, grated lemon zest; ¼ cup, chopped fresh basil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood

By Lawman Johnson ･ Appears in Cook's Country June/July 2021

A light, fresh pasta dinner that doesn't skimp on flavor.

SERVES 4

TIME 1 hour

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