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Bring a high sided 12-inch skillet up to heat over medium high. Add in the butter and 2 tbsp. of EVOO. Once the butter has melted add in the shredded zucchini, carrots and yellow squash. Sauté for 6-8 minutes, stirring occasionally, until the veggies begin to soften and wilt down.
Liberally season with salt and pepper then turn the heat down to medium/medium low. Add in the garlic and thyme and sauté for 1-2 minutes or until the garlic is fragrant. If the skillet looks too dry you can add 1-2 tbsp. more of EVOO.
Next add in the orzo followed by the stock. Stir together and bring to a simmer. Simmer on medium low for 18-20 minutes or until almost all of the liquid has absorbed and the orzo is tender. Be sure to stir often so the orzo doesn’t stick to the bottom. If the broth evaporates too quickly, turn down the heat and add in a little water.
Lastly, add in the shrimp, stir and cook for 2-3 minutes until the shrimp are pink and cooked through. Remove from heat and taste for seasoning, adding more salt or pepper as needed.
Scoop into shallow bowls and top with freshly grated Parmesan cheese.
Recipe Courtesy of Megan Mitchell