One-Pan Orzo with Shrimp and Zucchini

Name: One-Pan Orzo with Shrimp and Zucchini
Yield: Serves 4
Cuisine: 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

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Appears in Cook's Country June/July 2021

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

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

For a simple, fast, and satisfying meal, we started by gently sautéing extra-large shrimp in a 12-inch nonstick skillet until they were just beginning to turn pink (but not yet cooked through). Parcooking the shrimp and transferring them to...

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