One-Pan Lemon-Garlic Shrimp and Farro with Zucchini

Why You’ll Love This Recipe

• One-pan ease: everything cooks in a single oven-safe skillet for minimal cleanup.
• Bright and balanced: garlicky lemon-butter sauce coats nutty farro, tender shrimp, and roasted zucchini.
• Weeknight fast: done in about 50 minutes with simple steps and pantry staples.
• High-protein and hearty: satisfying without feeling heavy, thanks to farro and shrimp.

Grocery List

• Produce: 2 medium zucchini, 4 cups baby spinach, 4 garlic cloves, 1 lemon, 2 tbsp fresh parsley, 1 small shallot (optional)
• Dairy: Unsalted butter, Parmesan (optional)
• Pantry: Pearled farro, low-sodium chicken or vegetable broth, extra-virgin olive oil, dry white wine (or extra broth), smoked paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

Shrimp

• 1 lb large shrimp, peeled and deveined (tails on optional)
• 1 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 tsp freshly ground black pepper

Farro

• 1 cup pearled farro, rinsed and drained
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely chopped (optional)
• 1/4 tsp kosher salt

Roasted Zucchini

• 2 medium zucchini (about 1 lb), halved lengthwise and sliced into 1/2-inch half-moons
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Lemon-Garlic Sauce and Finish

• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice (from 1 large lemon)
• 1/4 cup dry white wine (or additional low-sodium broth)
• 4 cups baby spinach (about 4 oz)
• 2 tbsp fresh parsley, chopped
• Optional: 1/4 cup finely grated Parmesan, plus more to taste

Step-by-Step Instructions

Step 1: Roast the zucchini in the same pan

Preheat the oven to 450°F. In a 12-inch oven-safe skillet (stainless or cast iron), toss the zucchini with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 12–14 minutes, stirring once halfway through. Transfer the zucchini to a bowl and set aside; keep the skillet for the next step.

Step 2: Toast and simmer the farro

Return the skillet to the stovetop over medium heat. Add 1 tbsp olive oil. If using, add the minced shallot and cook until translucent, 2 minutes. Stir in the rinsed farro and toast for 1 minute until lightly fragrant. Pour in 2 1/2 cups broth and add 1/4 tsp salt. Bring to a simmer, cover, and cook on low until the farro is al dente and most liquid is absorbed, 18–22 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer the farro to a bowl (cover to keep warm) and return the skillet to the stove.

Step 3: Season the shrimp

While the farro simmers, pat the shrimp dry with paper towels. Toss with 1 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper. Let stand 10 minutes to season.

Step 4: Sear the shrimp quickly

Heat the empty skillet over medium-high. When hot, add the shrimp in a single layer (work in two batches if needed). Cook until just opaque and lightly browned, 1 1/2–2 minutes per side. Transfer shrimp to a plate; do not overcook. If the pan looks dry or dark, lower the heat slightly before starting the sauce.

Step 5: Build the lemon-garlic butter sauce

Reduce heat to medium. Add the butter to the skillet. When melted and foamy, add the minced garlic and stir for 30 seconds until fragrant but not browned. Pour in the wine (or broth) and simmer, scraping up any browned bits, for 1 minute. Stir in the lemon zest and 3 tbsp lemon juice. Taste and season with a pinch of salt if needed.

Step 6: Combine farro, greens, zucchini, and shrimp

Return the cooked farro to the skillet and toss to coat in the sauce. Add the spinach and stir until just wilted, 30–60 seconds. Fold in the roasted zucchini and any accumulated juices. Return the shrimp and plate juices to the pan, tossing gently to coat. If the mixture seems dry, splash in 1–2 tbsp broth or water to loosen to a glossy finish.

Step 7: Finish and serve

Off the heat, sprinkle in the parsley and Parmesan (if using). Taste and adjust seasoning with salt, pepper, or extra lemon juice. Spoon into warm bowls and serve immediately.

Pro Tips

• Use pearled farro for a 20-minute simmer; semi-pearled or whole farro can take 30–40 minutes and may need up to 3 cups liquid.
• Pat shrimp very dry and cook hot and fast to keep them juicy; pull them as soon as they curl and turn opaque.
• Zest the lemon before juicing, and add zest to the sauce for a brighter citrus aroma.
• If the sauce gets too sharp, swirl in 1–2 tsp butter off heat; if too thick, thin with a splash of broth.
• To keep this one-pan, use an oven-safe skillet and reuse it for every step; no need to wash between—those browned bits build flavor.

Variations

• Spring swap: Use asparagus or broccolini instead of zucchini. Roast at 450°F for 10–12 minutes until tender-crisp.
• Dairy-free: Replace butter with 3 tbsp olive oil and finish with toasted almonds or pine nuts for richness.
• Different grains: Try quick-cooking grains like quinoa (1 cup quinoa + 2 cups broth, simmer 15 minutes) if you don’t have farro.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce; add a squeeze of fresh lemon to brighten. For best texture, shrimp are not ideal for freezing. To prep ahead, cook the farro and roast the zucchini up to 3 days in advance; refrigerate, then finish with the shrimp and sauce just before serving.

Nutrition (per serving)

Approximate: 520 calories; Protein 34 g; Carbohydrates 52 g; Fat 18 g; Fiber 7 g; Sodium 760 mg. Nutrition will vary based on exact ingredients and salt used.