Garlic Lemon Shrimp and Broccoli Orzo

Name: Garlic Lemon Shrimp and Broccoli Orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound shrimp (large, peeled and deveined); 2 head broccoli (cut into florets); 0.25 cup olive oil; 1.5 teaspoon salt (kosher); 0.75 teaspoon black pepper (freshly ground); 2 cup orzo pasta; 4 tablespoon unsalted butter; 8 clove garlic (minced); 0.5 teaspoon red pepper flakes; 1.5 cup chicken broth; 0.5 cup dry white wine; 2 lemons (zest and juice); 0.25 cup fresh parsley (chopped); 0.5 cup Parmesan cheese (grated)

Succulent shrimp infused with garlic and lemon, served over tender orzo pasta, accompanied by perfectly roasted broccoli. This flavorful dish offers a taste of Italian-inspired comfort.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $6.03/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Fiber
High-Protein

Ingredients

2 pound shrimp (large, peeled and deveined)
2 head broccoli (cut into florets)
0.25 cup olive oil
1.5 teaspoon salt (kosher)
0.75 teaspoon black pepper (freshly ground)
2 cup orzo pasta
4 tablespoon unsalted butter
8 clove garlic (minced)
0.5 teaspoon red pepper flakes
1.5 cup chicken broth
0.5 cup dry white wine
2 lemons (zest and juice)
0.25 cup fresh parsley (chopped)
0.5 cup Parmesan cheese (grated)

Instructions

Preheat your oven to 400°F. On a large baking sheet, toss the broccoli florets with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Spread in a single layer and roast for 15-20 minutes, or until tender-crisp and lightly browned, stirring halfway through.
While the broccoli roasts, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain well and set aside.
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In a large skillet, melt the unsalted butter with the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
Remove the shrimp from the skillet and set aside. Pour the dry white wine (or additional chicken broth) into the hot skillet, scraping up any browned bits from the bottom. Stir in the chicken broth and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
Remove the skillet from the heat. Stir in the lemon zest and lemon juice, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Return the cooked orzo and roasted broccoli to the skillet, tossing gently to combine with the sauce.
Add the cooked shrimp back to the skillet, along with the fresh parsley, and toss briefly to warm through. Serve immediately, topped with optional grated Parmesan cheese if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain shrimp tenderness.

Nutrition (per serving)

Calories: 589
Protein: 40.4 g
Carbohydrates: 64.4 g
Fat: 19.2 g
Fiber: 8.8 g
Sodium: 1035 mg
Saturated Fat: 6.5 g
Sugar: 4.5 g
Cholesterol: 233 mg