Recipes Main Courses Pasta Rice and Grains Orzo with Shrimp and Broccolini

Orzo with Shrimp and Broccolini

Orzo with Shrimp and Broccolini is rated 1.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 to 6

Weeknight dinners don’t come much easier than this one-pot wonder. You can try variations for the shrimp, such as shredded rotisserie chicken or sausage, or use blanched asparagus or peas instead of broccolini.

Ingredients:

  • Kosher salt and freshly ground pepper
  • 1 bunch broccolini, about 1/2 lb. (250 g), tough ends trimmed
  • 12 oz. (375 g) orzo
  • 1 1/2 cups (12 fl. oz./375 ml) low-sodium chicken broth
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 2 garlic cloves, minced
  • 1 lb. (500 g) medium shrimp, peeled and deveined
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Bring a large pot of generously salted water to a boil over high heat. Add the broccolini and cook until fork-tender, about 3 minutes. Using a slotted spoon, transfer the broccolini to a plate, reserving the cooking water. When the broccolini is cool enough to handle, chop into 1-inch (2.5-cm) pieces. Set aside.

Return the pot of water to high heat and bring to a boil. Add the orzo and cook until al dente, about 2 minutes less than the package directions for doneness. Drain well and set aside.

In a small pan over low heat, warm the broth. Keep warm while you cook the shrimp.

In a large fry pan over medium-high heat, melt the butter in the olive oil. Add the garlic and sauté just until softened, about 1 minute. Add the shrimp and season well with salt and pepper. Cook, flipping once, until the shrimp are bright pink, about 5 minutes total. Using a slotted spoon, transfer the shrimp to a clean plate and set aside.

Reduce the heat to medium-low and stir in the orzo and 1/2 cup (4 fl. oz./125 ml) of the warm broth, scraping up any browned bits on the bottom of the pan. Cook gently, stirring often, until the broth is absorbed, about 2 minutes. Repeat to add the remaining broth 1/2 cup at a time, allowing the liquid to be absorbed before adding more. Stir in the cheese, parsley, shrimp and broccolini. Season with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)

Rated 1 out of 5 by from Flavors didn't come together I'm not quite sure why, but this dish just didn't come together for me. It was also in desperate need of an acid to balance the dish. I used some lemon juice, but didn't have enough lemon to make that work.
Date published: 2016-11-07
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