Ingredients:

  • 6 cups Water or Chicken Broth
  • 12 oz Orzo Pasta
  • 3 cups Broccoli Florets
  • Salt to taste
  • 5 lbs Large Raw Shrimp (peeled & deveined)
  • 2 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter (cold, cubed)
  • 6 large cloves Garlic (Minced)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Fresh Parsley (Chopped)
  • Freshly Ground Black Pepper to taste

Instructions:

  1. Bring the 6 cups of water/broth to a rolling boil in a large pot; season generously with salt.
  2. Add orzo and cook according to package directions (usually 8-10 minutes).
  3. During the last 3 minutes of the orzo cooking time, add the broccoli florets to the boiling water.
  4. Reserve about 1 cup (240ml) of the starchy cooking liquid. Drain the orzo and broccoli immediately and set aside.
  5. Lightly season the dried shrimp with salt and pepper.
  6. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté gently for about 1 minute until fragrant.
  7. Increase heat slightly to medium-high. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and just opaque. Remove the shrimp from the pan and set them aside immediately.
  8. Reduce heat to medium. Pour the white wine (or broth) into the hot skillet. Scrape up any browned bits from the bottom and let it bubble and reduce by half (about 2 minutes).
  9. Turn the heat to low. Whisk in the cold, cubed butter, a few cubes at a time, until the sauce is glossy and slightly thickened.
  10. Stir in the fresh lemon juice and half of the chopped parsley. Taste and adjust salt/pepper.
  11. Return the cooked orzo, broccoli, and shrimp to the pan. Toss gently to coat everything thoroughly in the sauce, adding a splash of reserved cooking liquid if the sauce seems too dry.
  12. Transfer immediately to bowls. Garnish generously with the remaining fresh parsley.