I love to prepare one-pot meals, especially on weeknights when I like to keep cleanup to a minimum. Scampi is often tossed with pasta, but this version instead uses quick-cooking orzo which saves you a pot and soaks up all the delicious flavors.
1-pound large shrimp, peeled and deveined- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ½ teaspoon red-pepper flakes
- Salt and black pepper to taste
- 4 garlic cloves, minced and divided
- 2 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups chicken stock
- 2 cups broccoli florets, stems removed
- 2 tablespoons finely chopped parsley
- ½ cup parmesan cheese, shredded
1-pound large shrimp, peeled and deveined- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, salt, pepper and half the garlic. Set aside to marinate for 20-30 minutes.
- Heat a medium brassier or larger skillet set over medium heat. Add the butter, remaining olive oil and remaining garlic. When the butter starts to bubble, add the orzo and a dash of salt, and toast the orzo, stirring often, about 2 minutes. Turn the heat to low to add the wine and stir until absorbed, about 1 minute. Stir in the chicken broth and cover the pot. Simmer the orzo until al dente, about 12 minutes.
- Add the shrimp and broccoli in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, approximately 5 minutes. Remove from heat and let sit, covered, 2 minutes.
- Mix in the parmesan cheese, lemon juice and season with salt and pepper. Sprinkle with parsley and serve immediately.