Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Finely chop the shallot and garlic. Cut the zucchini into pieces about 1.5 cm in size and halve the cherry tomatoes. Finely grate the lemon zest and squeeze 25 ml of juice from the lemon. Chop the parsley. Pat the shrimp dry and toss with 1 g of salt, the black pepper, and chili flakes.
Sear the shrimp briefly
Heat 10 ml of olive oil in a large, deep skillet over medium-high heat. Sear the shrimp in a single layer for about 1 minute per side, just until they turn pink and are nearly cooked through. Transfer them to a plate; do not overcook them at this stage.
Soften the vegetables
Add the remaining 15 ml of olive oil to the same skillet. Cook the shallot for 2 minutes, until softened but not browned. Stir in the garlic and zucchini and cook for another 3 minutes. Add the cherry tomatoes and 2 g of salt; stir and cook for 2 minutes, until the tomatoes begin to release their juices.
Cook the orzo
Add the orzo and stir to coat it in the juices and oil. Pour in the hot vegetable broth and bring to a gentle boil. Cook uncovered over medium heat for 10 to 12 minutes, stirring often to keep the pasta from sticking. The orzo should be tender but still firm to the bite; if the liquid is absorbed sooner, add 50 ml of hot water.
Finish with lemon cream
Reduce the heat and stir in the cooking cream, lemon zest, and 20 ml of lemon juice. Return the shrimp and any juices from the plate to the skillet and simmer gently for 1 to 2 minutes, until the shrimp are completely opaque and hot. Remove from the heat, stir in the parsley and the remaining 2 g of salt. Taste and add the remaining 5 ml of lemon juice; serve immediately while the sauce is creamy.