Give kids the important jobs of drizzling the olive oil, squeezing the lemon, and topping with Parm.

Source: Parents Magazine


Credit: Linda Xiao

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Bring a pot of salted water to a boil.

  • While water is coming to a boil, finely cut broccoli florets off the stalks into about 1/4-in. pieces, cutting from the floret end of each head. You should have about 4 cups. Reserve stalks for another use.

  • Pour olive oil into an 8×8-in. baking dish. Add garlic and place in the oven for 5 minutes. Carefully remove the pan from the oven, add shrimp and 1/2 tsp. salt, and toss to coat. Return to the oven and cook until shrimp are opaque, 9 or 10 minutes. Squeeze 1 lemon half over the shrimp and stir.

  • While shrimp are cooking, add orzo to the boiling water and cook according to package directions, stirring in the chopped broccoli for the last 2 minutes of cooking. Drain and return to the pot.

  • Pour the shrimp mixture into the broccoli-orzo mixture, squeeze in the juice of the remaining lemon half, and add the remaining 3/4 tsp. salt; stir to combine. Drizzle with more olive oil and top with red-pepper flakes and/or Parmesan, if using.

Nutrition Facts

580 calories; fat 21g; saturated fat 3g; carbohydrates 69g; insoluble fiber 5g; sugars 4g; protein 28g; sodium 788mg; calcium 100mg; iron 4mg.