Ingredients:

  • 350 g (12 oz) Orzo pasta (risoni)
  • 1 tbsp Unsalted butter (for orzo)
  • 500 ml (2 cups) Chicken or vegetable stock, low-sodium (plus extra, if needed)
  • 300 g (10 oz) Fresh broccoli florets (small, uniform size)
  • 30 g (1/4 cup) Freshly grated Parmesan cheese (plus extra for serving)
  • 1/2 tsp Sea salt (for orzo)
  • 1/4 tsp Freshly cracked black pepper (for orzo)
  • 680 g (1.5 lbs) Large shrimp (16/20 count), peeled, deveined, tails removed
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt (for shrimp)
  • 1/4 tsp Freshly cracked black pepper (for shrimp)
  • 3 tbsp Extra virgin olive oil, divided
  • 85 g (6 tbsp / 3 oz) Unsalted butter, divided (for scampi)
  • 1 large Shallot, finely minced
  • 6 cloves Garlic, minced (about 2 tbsp)
  • 120 ml (1/2 cup) Dry white wine (such as Pinot Grigio or Sauvignon Blanc), or extra stock
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest (from 1 medium lemon)
  • 1/2 cup Fresh Italian parsley, roughly chopped
  • Pinch of red pepper flakes (optional, for heat)

Instructions:

  1. Prep the Mise en Place: Peel and mince the garlic and shallot. Chop the parsley. Zest and juice the lemon. Pat the shrimp thoroughly dry and toss with salt, pepper, and paprika.
  2. Blanch the Broccoli: Bring a small pot of salted water to a boil. Drop the broccoli florets in for 2 minutes until bright green and tender-crisp. Immediately shock them in ice water or run under cold water to stop the cooking. Set aside.
  3. Cook the Orzo: In the medium saucepan, melt 1 tbsp of butter and 1 tbsp of olive oil. Add the orzo and toast for 1 minute until fragrant.
  4. Simmer the Orzo: Add the hot stock to the orzo. Bring to a simmer, then reduce heat and cook, uncovered, for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir frequently to prevent sticking.
  5. Finish the Orzo: Once cooked, stir in the blanched broccoli, Parmesan cheese, and seasoning. Cover and keep warm while preparing the scampi.
  6. Sauté Aromatics (Scampi): Heat 2 tbsp olive oil and 2 tbsp butter in the large skillet over medium heat. Add the minced shallots and cook for 2 minutes until softened. Add the garlic and red pepper flakes (if using) and cook for just 30-60 seconds until fragrant—do not let the garlic brown or burn!
  7. Deglaze: Pour in the white wine (or stock). Bring to a rapid simmer and scrape up any bits on the bottom of the pan. Reduce the wine by half (about 2-3 minutes).
  8. Sear the Shrimp: Increase the heat to medium-high. Add the prepared shrimp in a single layer. Cook for 1.5 to 2 minutes per side. The shrimp should turn opaque pink and curl into a 'C' shape.
  9. Emulsify the Sauce: Remove the pan from the heat. Stir in the remaining 4 tbsp of cold butter, one tablespoon at a time, swirling constantly to create a rich, glossy emulsion (a lovely technique called monté au beurre).
  10. Finish and Season: Stir in the lemon juice and lemon zest. Taste the sauce and adjust salt and pepper as needed. Stir in the parsley.
  11. Combine and Serve: Spoon the Broccoli Orzo onto serving plates. Top generously with the hot Shrimp Scampi and spoon the rich, buttery sauce over the top. Garnish with a final sprinkle of Parmesan and a wedge of lemon.