Skinnytaste Shrimp Scampi

This Skinnytaste recipe is a seafood sensation! Usually shrimp scampi is loaded with butter, but this lighter version really takes advantage of fresh lemon flavor. Add a smidge of butter and badda-bing badda-boom, you have yourself a restaurant worthy dish! The broccoli orzo bed makes the perfect base to absorb all that citrusy shrimp goodness so every bite is as satisfying as the first. Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

Ingredients

  • 8 oz Shrimp

  • 1 Lemon

  • 3/4 oz Butter

  • 4 Garlic Cloves

  • 1/4 tsp Red Pepper Flakes

  • 6 oz Broccoli Florets

  • 4 oz Orzo Pasta

  • 1/2 oz Grated Parmesan Cheese

  • 1/4 oz Parsley

Directions

  • ~~~ Prepare the Ingredients ~~~

  • Cut broccoli into 1/2” pieces.

  • Halve lemon lengthwise. Cut one half into wedges and juice the other half.

  • Stem and coarsely chop parsley.

  • Mince garlic.

  • Pat shrimp dry and season all over with a pinch of salt and pepper.

  • ~~~ Cook the Orzo ~~~

  • Start water boiling, add orzo and broccoli. Cook until orzo is al dente, 4-5 minutes.

  • Reserve 1/2 cup orzo cooking water. Drain orzo and broccoli in a colander and set aside. Wipe pot clean and reserve.

  • Return pot to medium heat.

  • Add 2 tsp. olive oil and half the garlic (reserve remaining for shrimp) to hot pot. Stir occasionally until aromatic, 30-60 seconds.

  • Stir in broccoli, orzo, half the orzo cooking water, cheese, and 1/4 tsp. salt until combined.

  • Remove from burner. If too thick, add remaining orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • ~~~ Cook the Shrimp ~~~

  • Place a medium non-stick pan over medium heat. Add butter and 1 tsp. olive oil to hot pan and stir until butter is melted.

  • Add remaining garlic and stir occasionally until aromatic, 30-60 seconds.

  • Add shrimp and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  • Remove from burner and stir in parsley, lemon juice, and red pepper flakes.

  • ~~~ Finish Dish ~~~

  • Plate dish as pictured, squeezing lemon wedges over to taste.