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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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut broccoli into ½" pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Stem and coarsely chop parsley.
Pat shrimp dry, and season all over with a pinch of salt and pepper.
Start the Orzo
Once water is boiling, add orzo and broccoli, and cook until orzo is al dente, 4-5 minutes.
Reserve ½ cup orzo cooking water. Drain orzo and broccoli in a colander. Wipe pot clean and reserve.
Finish the Orzo
Return pot used to cook orzo and broccoli to medium heat.
Add 2 tsp. olive oil and half the garlic (reserve remaining for shrimp). Cook until aromatic, 30-60 seconds.
Stir in broccoli, orzo, half the pasta cooking water, Parmesan, and ¼ tsp. salt until combined.
Remove from burner and set aside.
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 cook until aromatic, 30-60 seconds.
Add shrimp and cook until opaque and shrimp reaches 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 (to taste).
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over meal to taste. Bon appétit!
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