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Export 6 ingredients for grocery delivery
Step 1
Thaw 1 pound raw large shrimp if frozen, then peel and devein. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Finely grate the zest of 1 large lemon, and reserve the zested lemon.
Step 2
Combine the fennel, 1 pound dried orzo pasta, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups vegetable broth, and 1/2 cup water in a 3 1/2-quart straight sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn't stick, for 8 minutes.
Step 3
Add the shrimp and lemon zest, and cook until the orzo is al dente and the shrimp are cooked through and opaque, about 2 minutes more. Halve the lemon, squeeze 2 tablespoons juice into the orzo and stir to combine. Garnish with the reserved fennel fronds.
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