This quick and easy Shrimp Scampi with Broccoli Orzo is a dish the whole family will love and it’s ready in under 30 minutes!
Shrimp Orzo
Shrimp scampi is usually swimming in butter, this lightened version is just as delicious, using only a touch of butter and lots of fresh lemon. My kids love Pasta and Broccoli, sometimes I make it as a main dish, but also makes a great side dish using any small pasta shape like orzo or ditalini which worked great in this dish. If you want an easy way to bake your shrimp instead, you can try this Easy Baked Shrimp recipe.
How To Make Shrimp Orzo
And of course, if you’re observing Lent and looking for more seafood dishes, this is perfect. You can also check out all the Lenten-friendly dishes here for inspiration!
Helpful Tips:
- I like adding crushed red pepper flakes to give it a little heat, but I would leave this out for the kids.
- Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
- To thaw frozen shrimp, transfer the shrimp to the refrigerator the night before or run under cool water to defrost quicker.
   
More Shrimp Recipes You May Like:
- Honey Garlic Shrimp
- Cilantro Lime Shrimp
- Shrimp Scampi Foil Packets
- Shrimp and Zucchini with Bowtie Pasta
- Sheetpan Shrimp with Broccolini and Tomatoes
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
- 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.
- Drain orzo and broccoli in a colander and add the oil to the pot over medium heat.
- Add the garlic and cook until golden, 30 seconds. Return the drained orzo and stir to combine all.
- Add 1/4 cup of the reserved liquid, or more as needed and cook 1 minute, stirring.
- Meanwhile, in a large skillet melt butter and oil over medium heat.  When the butter is melted, add garlic and sauté 30 seconds.
- 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.
- Remove from heat and add red pepper (if using), lemon juice, and parsley. Â Toss to evenly coat.
- To serve, divide the shrimp and sauce over 3/4 cup orzo.
Last Step:
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Photo credit: Jess Larson
This is a very wonderful recipe. Very satisfying and simply delicious.
It is also very easy to make and it is made in a short time.
Made this and it was delicious.  Followed others advise and boiled the pasta and broccoli in chicken broth.  Used elbow pasta because I couldn’t find orzo at my store. Â
Finally made this one and it is a favorite. I had whole wheat orzo, used frozen thawed shrimp which is nice and quick. I used more broccoli florets –10 ounces which was more then 3 cups but we like the extra veggie in this. Used just the one tab butter–*(light one) and no oil in this, actually didn’t use as many garlic –just two large as I misread the recipe as I went along but actually found that to be plenty.
this was so delicious. cooked the orzo in chicken stock and steamed the broccoli bits separately, based on the previous suggestions. babies and wife loved it!
Made this for the first time tonight using frozen shrimp from Costco. Â It was so delicious, my 11 year old son and I both loved it. Â I add some ghee to the pan when cooking the shrimp and added a little pecorino Romano to the orzo and broccoli. Â Definitely going to be making this regularly!
One of my favorites. It’s always in the rotation. So quick and easy to make.Â
Can you use chicken breasts and how much?
Can you use chicken breasts  in this recipe and how much?
This was delicious!
Very good. Next time I would add the broccoli to the boiling orzo a bit later, not at the same time. Yum, lots of lemon juice tops it off. Â Will make again.
Loves this recipe! So easy and delicious!Â
Delicious! I followed other reviewers’ advice and cooked the orzo and broccoli in stock (Better than Bouillion). I will say that this fed two adults and I wouldn’t say it is four plentiful servings. 5oz of orzo is only 2.5 servings, and it still felt like a lightened up and healthy dinner even split among only 2 people. The orzo/broccoli base would work well with a variety of other proteins.
This was so good. I did two bags of broccoli to bulk it up a bit and I’m glad I did. Very flavorful and will definitely be something I make often!
I thought this was very bland. Needed more garlic, butter(unfortunately) Â and flavor
Made this tonight and followed the recommendation from someone below and cooked the tails (instead of water I used chicken broth) then cooked the orzo/broccoli with that… omg!Â
This is so easy and delicious! My 11 year old couldn’t stop saying “yum” as she ate her dinner. I’ll definitely be adding this to my recipe rotation!
Perfect!!
Wonderful dish. The broccoli and orzo make a great base for this.