Ingredients
5ozorzo pastauncooked or gluten-free pasta
3cupsbroccoli florets
1tbspextra virgin olive oil
3clovesgarlicminced
kosher salt and fresh pepperto taste
1tbspunsalted butter
1tspextra-virgin olive oil
2clovesgarlicminced
1lbjumbo shrimppeeled and deveined, tails removed
¼tspkosher salt
freshly ground black pepperto taste
pinchred pepper flakes
1lemonjuice
1tbspparsleyfresh chopped
parmesan cheesegrated, for serving
Preparation
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 ½ cup of pasta water before draining.
Drain orzo and broccoli and add the oil to the pot over medium heat.
Add the garlic and cook until golden for about 30 seconds. Return the drained orzo and stir to combine all.
Add the reserved liquid and cook for 1 minute, stirring constantly.
Meanwhile, in a large skillet melt butter and oil over medium heat. When the butter is melted, add garlic and sauté for 30 seconds.
Add shrimp and season with ⅛ teaspoon salt and pepper. Cook for 2 minutes, flip, then add another ⅛ teaspoon salt and pepper. Cook for an additional 2 to 3 minutes until shrimp are opaque and cooked through.
Remove from heat and add red pepper, lemon juice, and parsley. Toss to evenly coat.
To serve, divide the shrimp and sauce over orzo.
