What I love about one pot pasta dishes is how quickly I can put together a meal and without a sink full of dirty bowls and pots. This one pot shrimp and broccoli pasta dish is perfect for busy weeknights when you want something hearty and comforting without spending hours in the kitchen. It’s full of protein from the shrimp, fiber and nutrients from the broccoli and it’s so easy to prepare.
I’m using orzo pasta that is fast to cook since the broccoli and shrimp require little cooking, making the overall dish to be ready in under 30 minutes. I’m using a little bit of butter and parmesan cheese towards the end to get a nice creamy pasta full of flavor and different textures.
If you are looking into more orzo pasta recipes, then take a look at my orzo with beef stew (Greek giouvetsi) or my orzo pasta cooked in a rich tomato sauce.
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Why you should try my recipe
- A quick and easy meal dish that doesn’t require any cooking skills.
- Ready in just 30 minutes.
- Great for midweek meals.
- Full of protein, fiber and nutrients.
Ingredients & How-to
To make this quick and easy shrimp, broccoli and orzo pasta, we are going to need a few simple ingredients, shrimp, orzo pasta, broccoli, olive oil, onion, garlic, parmesan cheese, butter, salt and ground pepper. You could get shrimp that are already cleaned and ready to go. Otherwise, make sure you remove the shells, heads and little vein in the middle before cooking them.
You could water or broth while cooking the food. If I have shrimp with shells and heads, I add them to a pot and fill it with water. I boil for 10-15 minutes and get a nice, full of flavor broth to use.
For full quantities check the recipe down below. So let’s get started!
01. There is not much preparation that I need to do for this one pot dish. I just dice the onion and roughly chop the garlic cloves. I give the broccoli a good wash and then roughly cut it into smaller bits.
02. Moving to the pot, I set the heat to medium and add 2-3 tablespoons of olive oil. Then, I add the shrimp, cooking them for a few minutes until they turn pink on both sides. Be careful not to overcook them, as they can become tough and chewy. When they are done, I take them out and leave them aside for later on.
03. I drizzle an additional tablespoon of olive oil into the pan and toss in the chopped onion. I sauté it for a few minutes until it turns translucent, bringing out its natural sweetness. Next, I add the garlic and orzo, toasting the orzo for 1-2 minutes until it develops a glossy sheen. This technique, similar to making risotto, helps create a firm exterior on the orzo, preventing it from becoming mushy when fully cooked. Be sure to keep stirring, as it can easily stick to the bottom of the pan.
04. Now it’s time to add the chopped broccoli and season with salt and freshly ground pepper. I add 2 cups of warm water or broth and give everything a good stir.
05. The heat is set to medium-low to slowly cook. I give it a stir with the spatula every now and then in case I need to add some more broth.
06. Before the orzo is fully cooked, after about 7 minutes of adding the broccoli and broth to the pan, I add the shrimp back to the pan. I add one more cup of broth or water if needed and continue cooking until the broccoli and orzo are cooked.
07. When everything is cooked, I add the cold butter and grated parmesan and give it a good stir.
08. I mix everything well to incorporate the butter and cheese and turn off the heat. The broccoli orzo pasta should be creamy. Serve while it’s still warm and creamy as it will thicken if left too long.
Tips
- Toast the orzo pasta before adding water or broth to prevent getting mushy when fully cooked.
- Add the water or broth a little at a time as needed. As a reference, I used about 4 cups in total from start to finish.
- Don’t overcook the shrimp as they get tough.
- Cut the broccoli stems into smaller bits (as it takes longer to cook) and roughly cut the buds.
- Turn off the heat after adding the butter and cheese. Keep stirring to incorporate, the heat from the food will help with melting.
Serving suggestions
To serve the shrimp, broccoli and orzo pasta, you could add some more parmesan or freshly ground pepper on top. You could pair it with a light salad, like arugula with a balsamic drizzle or a caprese salad.
Storage
This dish is best enjoyed fresh while it’s still creamy. However, if you have any leftovers of the broccoli and orzo pasta, you can store them in the fridge for 1-2 days. Although it won’t be as creamy as when it’s freshly made, the flavor will still be delicious.
FAQ
To keep orzo pasta dishes from becoming lumpy, start by toasting the orzo over heat to create a firm exterior that helps prevent it from sticking together when fully cooked. Once the pasta is done, ensure there’s still a bit of liquid in the pan, as the orzo will continue to cook and absorb moisture even after the heat is turned off.
Pair it With Recipes
Recipe
One Pot Shrimp & Broccoli Orzo Pasta
A quick and easy orzo pasta dish with shrimp and broccoli, perfect for midweek meals and busy days. It's creamy, full of protein, fiber and nutrients. Enjoy!
4 servings
10 minutes
Ingredients
- 450gr / 1lb shrimp peeled and cleaned
- 1 cup orzo pasta
- 1 broccoli head (4 cups chopped)
- 1 onion
- 2-3 garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons butter
- ½ cup parmesan or grana padano cheese
- salt & ground pepper
Instructions
- Dice the onion and roughly chop the garlic cloves. Roughly cut the broccoli into smaller bits.
- Heat a wide pan over medium-high heat. Add 3 tablespoons of olive oil.
- Add the shrimp and saute for 1-2 minutes on both sides until they turn pink. Remove and set aside.
- Add a tablespoon of olive oil to the pan. Add the chopped onion and saute for 2-3 minutes until soft.
- Add the chopped garlic and orzo pasta. Toast for 1-2 minutes until it's glossy while stirring to prevent sticking to the bottom of the pan.
- Add 2 cups of water or broth and the broccoli. Season with salt and pepper.
- Cook for about 7 minutes in medium-low heat, stirring every now and then in case you need to add more water.
- Add the shrimp back to the pan and one cup of broth or water. Cook until the pasta and broccoli are ready.
- Add the butter and grated cheese. Turn off the heat and stir to combine.
- Serve while it's still warm and creamy with some freshly ground pepper on top and some more parmesan.
Notes
- Stir occasionally to prevent sticking to the bottom and add more water as needed.
- You could make a broth with the shells and heads from the shrimp to use more flavor.
Storage
Best served when freshly made. If you have any leftovers, store them in the fridge for 1-2 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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