Orzo with Shrimp and Broccolini
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)