Ingredients
1
tablespoon vegetable oil
1
large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4
teaspoon salt
4
cloves garlic, finely chopped (about 4 teaspoons)
3/4
cup uncooked orzo pasta (about 5 oz)
1 1/2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1
lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2
tablespoons butter
1/4
cup grated Parmesan cheese
1
teaspoon fresh lemon juice
1
teaspoon fresh thyme leaves, chopped
1
tablespoon finely chopped parsley
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
Stir in cheese, lemon, and thyme; garnish with parsley.
