Shrimp Scampi with Cauliflower & Parmesan Orzo
This dish is a twist on traditional Italian shrimp scampi – keep the lemony garlic-butter sauce and pair with parmesan-infused orzo and cauliflower bites. Fresh, healthy, and veggie-packed, our take on Shrimp Scampi with Cauliflower & Parmesan Orzo is s-hr-imply delightful!
Cauliflower & Parmesan Orzo
- 1 head Cauliflower, florets finely chopped
- ½ lb Orzo (GF: gluten-free orzo; Paleo/W30: squash noodles),
- ½ cup Parmesan (Paleo/W30: dairy-free parmesan), shredded
- ¾ cup Reserved Pasta Water
- ¼ cup Fresh Dill, chopped
- 2 tbsp Unsalted Butter (Paleo/W30: Ghee)
- 1 tbsp Olive Oil (OO)
- 1 whole Red Bell Pepper, diced
- ¼ whole Yellow Onion, diced
- 2 cloves Garlic, minced
- ½ tsp Red Pepper Flakes
- 1 whole Lemon, zested and juiced
- ¾ cup Dry White Wine
- 1 lb Shrimp, peeled and deveined
- TYL* Salt & Pepper (S&P), *to your liking
- ¼ cup Fresh Dill, chopped
(P.S. Use this as a checklist!)
Get your veggies to the chopping block.Bring ~4-5 qt. of water to boil. Wash cauliflower and remove stems, cutting as close to florets as possible (~1/2 in. stem is fine). Chop cauliflower florets finely and set aside. Now, dice red bell pepper and yellow onion, mince garlic, zest lemon (and juice in a separate bowl!), and chop dill. Boil orzo and cauliflower.Add 1 tbsp. salt to boiling water along with orzo and cauliflower (Yes! One pot dreams do come true!), cooking until pasta is al dente. It’s time for scampi sauce.Melt butter with OO in large skillet over med-high. Add diced red bell pepper and onion and let cook until lightly browned, about 3-4 min. Add minced garlic, red pepper flakes, and lemon zest, cooking for 1 min. more. Deglaze skillet with white wine and let reduce by half, about 3 min. Don’t forget to scrape bottom of the skillet! Parmesan meets cauliflower and orzo.Now, it should be just about time to strain orzo and cauliflower (and remember to save ¾ cup pasta water!). Once strained, add reserved pasta water and parmesan to pot, stirring until cheese is melted. Slowly mix in cauliflower and orzo, then season with dill and S&P. Cheesy goodness! Shrimp–Shrimp–Hooray!Season shrimp with S&P. Add to skillet with scampi sauce and sauté shrimp until light pink, about 2-3 min. Remove from heat and stir in lemon juice and dill. Serve shrimp scampi over a few scoops of cauliflower and parmesan orzo in each plate. Shrimply irresistible!
Notes & Tips
- If you’re falling behind on time—Don’t stress! This recipe requires a bit of a pep in your step. If you fall behind on time, cut the heat from your skillet while preparing the cauliflower and parmesan orzo. Once that’s finished, reheat the skillet to deglaze with white wine and proceed. No sweat resolution!
- Squash noodles for me, please! If you’re replacing the orzo with squash noodles, boil cauliflower florets for 5-7 min. until soft and add squash noodles for last 1 min. of cooking. Veggie time!
My sister and I made this recipe for a family meal the other night and it was perfect! Easy to follow and we especially loved the parmesan cauliflower. My dad is a diabetic so we cooked the orzo separately from the cauliflower (it did require an extra pot but was an easy adjustment). Thank you and will definitely be making it again! Easy and delicious!