In this delightful recipe that I adapted from Skinnytaste.com, broccoli florets are cooked together in the same pot with orzo pasta, which results in a rich risotto-like texture. The broccoli florets partially melt into the pasta to give it a slightly green tint. It’s then topped with a low fat shrimp scampi (Yes, there is such a thing, achieved with less butter and lots of lemon juice).
You can use another small pasta such as orecchiette (Italian for “little ear.”) Any small pasta will do, but orzo best resembles risotto when cooked. Be sure to serve this with extra lemon wedges and grated Parmesan cheese. The decadent tasting combination of lemony shrimp and creamy (sort of) pasta belies its low WW Points, which means you can enjoy with impunity!
5 oz. uncooked orzo pasta 3 cups broccoli, cut into bite-sized florets 1 Tbsp. olive oil 3 cloves garlic, minced Kosher salt and pepper to taste
1 Tbsp. unsalted butter 1 tsp. olive oil 2 cloves garlic, minced 1 lb. large shrimp, peeled and deveined 1/4 tsp. kosher salt Freshly ground black pepper Pinch red pepper flakes Juice of one lemon 1 Tbsp. fresh parsley, chopped Grated Parmesan cheese, for serving
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 1/2 cup liquid before draining. Drain orzo and broccoli in a colander and add the oil to the pot over medium heat.
Add the garlic and cook until golden, 30 seconds. Return the drained orzo and broccoli to the pot and stir to combine. Add 1/4 cup of the reserved liquid or more as needed and cook 1 minute, stirring. Meanwhile, in a large skillet melt butter and oil over medium heat. When the butter is melted, add garlic and sauté 30 seconds.
Add shrimp and season with salt and pepper. Cook 2 minutes, flip and cook an additional 2 to 3 minutes or until shrimp are opaque and cooked through. Remove from heat and add red pepper flakes, lemon juice and parsley. Toss to evenly coat. To serve, divide the shrimp evenly over 3/4 cup orzo.