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 Scampi with 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. More shrimp recipes you would love, these shrimp tacos, lemon garlic shrimp and shrimp and grits.
How To Make Healthy Shrimp Scampi
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. 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
