Description
Spicy creole seasoned shrimp and orzo with broccoli and cherry tomatoes topped with shredded Parmesan cheese.
Ingredients
- 1 bunch Broccoli, Thick Stalks Removed
- 2 teaspoons Creole Seasoning, Divided
- 12 ounces, weight Orzo
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 1 pound Shrimp, Peeled And Deveined
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1-½ cup Low Sodium Chicken Broth
- ½ cups Grated Parmesan Cheese, Plus More For Topping If Desired
- 10 whole Cherry Tomatoes
- 2 Tablespoons Fresh Parsley, Chopped
Preparation
Bring a large pot of salted water to a boil. Add broccoli and boil for approximately 3 minutes, just until tender. With a slotted spoon, transfer broccoli to a cutting board. Wait a minute or two and then coarsely chop. Sprinkle ½ to 1 teaspoon creole seasoning over broccoli. Set aside.
Bring the same pot of water to a boil again. Add orzo and cook 2 minutes less than directed on the package. Drain and set aside.
In a large fry pan, heat butter and olive oil over medium-high heat. Add garlic and sauté for a minute. Add shrimp to the pan and sprinkle remaining creole seasoning over shrimp along with salt and pepper if desired. Cook for about 2 ½ minutes each side, flipping 1 or 2 times. They should be done after about 5 minutes. Transfer shrimp to a clean plate and set aside.
Reduce heat to medium low and add orzo and ½ cup of chicken broth. Stir frequently until liquid is absorbed, scraping any browned bits off bottom of pan. Once liquid has been absorbed, about 1–2 minutes, repeat with remaining chicken broth, adding ½ cup at a time. Stir in cheese and tomatoes and cook for another 5 minutes to allow tomatoes to soften. Add shrimp, parsley, and broccoli and combine.
Top with parmesan cheese (optional).
