Shrimp Scampi with Broccoli Orzo



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


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



  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.

5.   Meanwhile, in a large skillet melt butter and oil over medium heat.  When the butter is melted, add garlic and saut√© 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.

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.

Serving Size: 4 oz shrimp & 3/4 cup pasta

Calories: 282;  Carb: 20.5g;   Protein: 27g;   Fat 10g