One-Pan Orzo with Shrimp and Zucchini
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By Appears in Cook's Country June/July 2021
A light, fresh pasta dinner that doesn't skimp on flavor.
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...
