Shrimp with orzo and vegetables

CHICOPEE, Mass. (Mass Appeal) – It’s a fresh summer dinner that’s light but also filling! Cindy Barbiere, Chef and Cookbook Author from, showed us how to make shrimp with orzo and vegetables.

Shrimp with Orzo and Vegetables


1 pound uncooked orzo pasta
3 tablespoons olive oil, divided
1 medium-size yellow onion, chopped
1 zucchini, chopped
1 pint grape or cherry tomatoes
1 clove garlic, minced
5 fresh basil leaves, thinly sliced
1 teaspoons kosher salt plus more
1/2 teaspoon black pepper plus more
1 cup chicken broth
1 pound large raw shrimp, peeled and deveined
2 teaspoons lemon zest
Fresh flat-leaf parsley
Lemon wedges


1.In a large pot of salted boiling water and follow package instructions for orzo (less 3 minutes) Drain and put orzo in a bowl. Set aside.

2.Heat 2 tablespoons of the oil in the same pot over medium-high. Add onion, and cook until translucent, about 5 minutes. Add zucchini and let cook for about 5-7 minutes; stirring often. Toss in tomatoes, garlic, basil, salt and pepper; cook for about 2-3 minutes. Stir in broth and orzo; bring to a simmer. Cover and keep on low.

3.Take prepared shrimp and season with salt and pepper. Using an indoor grill pan over medium-high heat drizzle some olive oil. Add shrimp and cook for 3 minutes the first side then about 2 on the other side.

4.To serve layer the orzo and vegetables on a large platter then top with shrimp. Add lemon zest, fresh parsley and lemon slices to garnish the platter then drizzle a little extra-virgin olive oil.