Making this post is reminding me how utterly delicious this dish is.
Tuna and I both looked at each other when we took the first bite with wide eyes – because we didn’t expect it to be as seriously good as it was!
It rich and light at the same time, which is perfect for a summer din din.
This recipe was inspired by Quick Dish.
- 4 tbsp butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 2 small zucchinis, diced
- 1 1/2 cup of diced tomatoes
- 2 cups uncooked orzo
- 2 tsp tomato paste
- 3/4 cup shredded mozzarella cheese
- 1/2 lb shrimp
- 2 tbsp freshly chopped chives
- salt and pepper to taste
Heat 2 tbsp of butter in a large skillet. Add the minced shallots and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
Add the zucchini to the skillet, sprinkle with salt and pepper, and sauté for 6 minutes.
Add half of the tomatoes and sauté another minute.
In a separate pot, cook the orzo.
Once the orzo is cooked, add it to the skillet with the sautéed veggies.
Lastly, add the cheese, the other half of the tomatoes and remaining 2 tbsp of butter. Toss everything to combine.
Add chopped chives as garnish and serve!
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!