Garlic Lemon Shrimp and Orzo with Broccoli

Since I love pasta and orzo is my current summer obsession, this dish looked delicious and easy enough to throw together on a weeknight. I love the lemony, garlicky sauce with a hint of butter along with the shrimp and bright green pieces of broccoli. This will definitely be made again in the Cooking This and That household!

Garlic Lemon Shrimp and Orzo with Broccoli
slightly adapted from Dinners for a Year and Beyond
Makes 2-3 servings

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and coarse ground black pepper, to taste
scant tablespoon butter
about 1 pound of large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated

Bring a medium saucepan of water to a boil, add orzo and cook until al dente, 8-9 minutes. During last 2 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli, set aside.

In large saute pan, heat olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-6 minutes. Add garlic and cook for another minute.

Add lemon juice, zest, and wine/broth to saute pan. Bring to boil and then reduce heat; simmer for 2-3 minutes. Season with salt and pepper. Stir in butter and stir until melted.

Add shrimp to saute pan, cook until pink and cooked through, 4-5 minutes. Add orzo and broccoli, parsley, and Parmesan cheese to shrimp mixture; toss gently to combine. Serve immediately.