Zesty Garlic Roasted Shrimp & Broccoli
over Creamy Green Orzotto
Cooking time
25 minutes
Servings
4
Calories
550 /serving
Whether you’re a kid who takes small bites or a grownup who takes big bites, you’ll be coming back for more. Plump pink shrimp get a two-pronged marinade of garlic and lemon zest before roasting with broccoli. Line each helping with creamy, lemony orzotto studded with leafy greens.
We will send you:
- 570g Shrimp (BAP-certified)
- 4 Garlic cloves
- 1 Lemon
- 300g Broccoli florets
- 120g Baby greens (baby spinach or kale)
- 280g Orzo
- 60ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
2 tbsp Butter
Total Fat
18 g
Saturated Fat
8 g
Sodium
1310 mg
Total Carb
68 g
Sugars
5 g
Protein
32 g
Fibre
6 g
Preparation
Start the broccoli
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 6 cups water to a boil.
- On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until almost tender.
Mise en place
- Meanwhile, zest and juice the lemon.
- Mince the garlic.
- Pat the shrimp dry (remove the shells from the tails if desired). In a medium bowl, toss with the lemon zest (start with ½), ½ the garlic, a drizzle of oil and S&P.
Start the orzotto
- In a large pot, heat a drizzle of oil and 2 tbsp butter on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the orzo, remaining spices and S&P. Sauté, 2 to 3 min., until the orzo is toasted.
- Add 5 cups of the boiling water; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 12 min., until almost cooked through.
Roast the shrimp & finish the broccoli
- When the broccoli is almost tender, add the shrimp.
- Roast, 4 to 6 min., until the shrimp* are opaque and cooked through and the broccoli is tender.
Finish the orzotto
- To the pot of orzo, add the spinach, cream and lemon juice; stir well.
- Reduce the heat to medium-low and cook, stirring constantly, 1 to 2 min., until the spinach has wilted and the orzo is al dente; season with S&P.
- If the sauce is too thick, gradually add the remaining boiling water until you achieve your desired consistency.
- Off the heat, let sit, covered, for 2 min.
Plate your dish
- Divide the orzotto between your plates.
- Top with the shrimp and broccoli. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
