July 2, 2010

Lemon-Butter Shrimp and Broccoli over Orzo

I can relate my middle school years to orzo. It feels discontent and wants to fit in with everyone else; therefore, it takes on every flavor it comes in contact with. Yes. Orzo sounds a lot like middle school to me. Okay -- back on track! I love this dish. My husband cannot stand any crunch whatsoever to his broccoli and this recipe yields crisp-tender, so I end up cooking mine until it is completely soft.

  • 1 lb shrimp, shelled and deveined
  • 1 c orzo
  • 1 head broccoli, cut into bite-size pieces
  • 1/4 c olive oil plus more if needed when sauteing shrimp
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, minced; divided
  • 1/2 c butter
  • 2 tbsp lemon juice
  • /3 c chicken broth
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 c sherry wine
  • Parmesan, to taste
  • Melt butter over medium heat in a large sauce pan. Add lemon juice, chicken broth, 1 clove of minced garlic, Italian seasoning, paprika and sherry.
  • Cook orzo according to package directions in salted water.
  • Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add broccoli. Season with salt and pepper. Cook and stir until broccoli turns bright green and starts to become tender.
  • Remove broccoli from skillet. Place the broccoli in the sauce and cover. Stir occasionally.
  • In the same skillet, turn heat up to medium-high. Add a little more olive oil if needed. Add 1 clove of minced garlic, stirring until it becomes fragrant. Add shrimp and saute until it turns pink, about 2 minutes per side. Be careful to not overcook.
  • Add shrimp to the sauce and broccoli and toss. Drain orzo. Pour the shrimp and broccoli mixture over the orzo and give it a toss. Sprinkle parmesan over all. Season with salt if desired
  • Enjoy!

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