Shrimp Scampi with Broccoli Orzo
Ingredients
Pasta:
- 5 ounces uncooked orzo pasta (or gluten-free pasta)
- 3 cups of roughly chopped fresh broccoli florets only (no stems)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic (minced)
- kosher salt and fresh pepper to taste
Shrimp:
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 2 garlic cloves (minced)
- 1 pound peeled and deveined jumbo shrimp (tails removed)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- Pinch red pepper flakes
- Juice from 1 lemon
- 1 tablespoon fresh chopped parsley
- grated parmesan cheese (for serving)
Instructions
- 1
Bring a medium pot of salted water to a boil, add the pasta and broccoli and cook according to package directions for al dente. Reserve about 1/2 cup liquid before draining.
- 2
Drain orzo and broccoli in a colander and add the oil to the pot over medium heat.
- 3
Add the garlic and cook until golden, 30 seconds. Return the drained orzo and stir to combine all.
- 4
Add 1/4 cup of the reserved liquid, or more as needed and cook 1 minute, stirring.
1 min - 5
Meanwhile, in a large skillet melt butter and oil over medium heat. When the butter is melted, add garlic and sauté 30 seconds.
- 6
Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 to 3 minutes or until shrimp are opaque and cooked through.
2 min - 7
Remove from heat and add red pepper (if using), lemon juice, and parsley. Toss to evenly coat.
- 8
To serve, divide the shrimp and sauce over 3/4 cup orzo.
Nutrition
Per serving (based on 4 servings)
