June Recipes

Lemony Shrimp-and-Orzo Skillet

30 Minutes Or Less Badge
Lemony Shrimp and Orzo Skillet
Hands On:
5 minutes
Total Time:
30 minutes
Serves:
4

Ingredients

  • 2 tbsp Hy-Vee salted butter, divided
  • 2 tbsp Gustare Vita olive oil, divided
  • 1 small yellow summer squash, halved and sliced (about 2 cups)
  • 1 lemon, thinly sliced, for garnish
  • 1 shallot, minced
  • 3 clove(s) garlic, minced
  • 1 ¼ cups Hy-Vee orzo, dry
  • ¼ cup Gustare Vita white wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 lb Fish Market 100% natural cooked shrimp, (26-30 ct.), tails removed
  • 3 cups Full Circle Market organic baby spinach, tightly packed
  • ½ cup kosher salt
  • ½ tsp Hy-Vee black pepper, coarsely ground
  • 2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • Fresh dill, for garnish
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Preparation

1
Heat 1 tablespoon butter and 1 tablespoon olive oil in large skillet over medium-high heat. Add summer squash; cook over medium-high heat 2 to 3 minutes or until golden brown and crisp-tender. Remove from skillet; set aside. For garnish, add lemon slices to skillet; sear 1 minute or until lightly charred on both sides; remove from skillet and set aside.
2
Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet; reducing heat to medium-low. Add shallot and garlic; cook 2 to 3 minutes or until softened, stirring occasionally.
3
Add uncooked orzo to shallot mixture; stir to coat. Stir in vinegar; cook and stir until liquid is absorbed. Add broth; bring to a boil. Reduce heat; gently simmer, uncovered, 10 to 12 minutes or until orzo is al dente and most of the liquid is absorbed.
4
Pat shrimp dry with paper towels. Add shrimp, spinach, salt, and pepper; stir to combine. Cook 1 to 2 minutes or until shrimp reach 145° and spinach is wilted, stirring often. Add squash; stir in lemon zest and juice. Remove from heat. Garnish with charred lemon slices and fresh dill, if desired.

Nutrition Facts

Serving Size: 1⅓ cup
Serves: 4
Amount Per Serving
Calories:420
% Daily Value*
Total Fat: 14g 18%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 155mg 52%
Sodium: 820mg 36%
Total Carbohydrate: 48g 17%
Dietary Fiber: 3g 11%
Sugars: 5g 10%
Protein: 21g 42%

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