Creamy Lemon-Dill Shrimp Orzotto with Roasted Zucchini and Cucumber Salad

If you love risotto but want something a little quicker, orzotto is your new best friend. Instead of rice, you use orzo pasta, cooking it slowly with broth until it becomes creamy and luxurious. This version features succulent shrimp, bright lemon zest and fresh dill, all stirred into that comforting orzo base. Roasted zucchini adds a caramelized touch, while a crisp cucumber mixed greens salad with a zesty dressing balances the richness.

Ready in about 30 minutes, this dish delivers all the indulgence of risotto with the ease of pasta. Perfect for a weeknight dinner that feels special, it’s a complete meal with protein, vegetables and a refreshing side. The combination of creamy orzo, tender shrimp and bright citrus will have everyone asking for seconds.

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Ingredients

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Zest and quarter the lemon. Pick and roughly chop the dill fronds. Trim and thinly slice the mini cucumber into rounds.
2. On a baking sheet, toss zucchini with a drizzle of cooking oil, half the garlic powder, half the Italian seasoning, salt and pepper. Roast on top rack until tender and lightly browned, 14-16 minutes.
3. While zucchini roasts, heat a large pan over medium heat. Add orzo and cook, stirring, until toasted and golden, 1-2 minutes. Stir in 1½ cups water (3 cups for 4 servings), the chicken stock concentrates, remaining garlic powder and remaining Italian seasoning. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, for 5 minutes. Meanwhile, open the package of shrimp and drain off any excess liquid. After 5 minutes, add shrimp to the pan; cook, stirring occasionally, until shrimp is cooked through and orzo is al dente, 3-5 minutes more. Season with salt and pepper. Turn off heat; stir in half the roasted zucchini, half the dill and the lemon zest. Taste and adjust seasoning. Tip: Orzotto should be the consistency of risotto; if too thick, stir in a splash of water.
4. Stir the cream sauce base into the pan with the shrimp mixture. Cook, stirring occasionally, until the liquid has reduced and the orzotto is creamy, 2-3 minutes. Turn off heat; stir in the remaining lemon zest, the rest of the roasted zucchini and the remaining dill. Taste and season with salt and pepper. Tip: If the orzotto becomes too thick, add a splash of water to loosen.
5. In a large bowl, whisk together Dijon mustard, juice from half the lemon, the remaining dill, ½ teaspoon sugar, a drizzle of olive oil, salt and pepper (for 4 servings, use 1 teaspoon sugar and a large drizzle of olive oil). Add mixed greens and sliced cucumber; toss to combine.
6. Divide orzotto between shallow bowls. Top with the remaining roasted zucchini. Serve with the salad and remaining lemon wedges on the side.

Recipe Tips

FAQ

What is orzotto?

Orzotto is a dish made with orzo pasta cooked like risotto-slowly simmered in broth until creamy. It gives you the luxurious texture of risotto with the convenience of pasta.

Can I use a different protein?

Absolutely! This recipe works well with chicken, scallops or even tofu. Adjust cooking times as needed.

How do I store leftovers?

Store leftover orzotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.