As a one pot dish, this can’t get much easier for a weeknight dinner. You can try variations for the shrimp, such as shredded rotisserie chicken or sausage, or use blanched asparagus or peas instead of broccolini.
Orzo with Shrimp and Broccolini
Kosher salt and freshly ground pepper
1 bunch broccolini, about 1/2 lb. (250 g), tough ends removed
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
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 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 soft, 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.
For this and more ideas for pasta dishes you’ll want to serve every
night of the week, check out our new Pasta Night, by Kate McMillan.