Garlic Lemon Shrimp and Orzo with Broccoli

This is a very nice light pasta dish!
Great for summer, or if you are craving a lighter meal.

I always love Shrimp and broccoli together, they are a yummy combo.

I lovedit, but I knew that I would. It had 'chick food' smothered all over it.
But did it pass the husband and kid test?
Yes it did, they all loved it!
I WILL make this again.

Garlic Lemon Shrimp and Orzo with Broccoli
slightly adapted from Dinners for a Year and Beyond
Makes 2-3 servings

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or Shirley J chicken bouillon
kosher salt and coarse ground black pepper, to taste
2 tablespoons butter
1 pound of medium to large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped or 1 tablespoon of dried parsley
3/4 cup Parmesan cheese, grated

1. Bring a medium saucepan of water to a boil, add orzo and cook until al dente, 8-9 minutes. During last 2 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli, set aside.

2. In large saute pan, heat olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-6 minutes. Add garlic and cook for another minute.

3. Add lemon juice, zest, and wine/broth to saute pan. Bring to boil and then reduce heat; simmer for 2-3 minutes. Season with salt and pepper. Stir in butter and stir until melted.

4. Add shrimp to saute pan, cook until pink and cooked through, 4-5 minutes. Add orzo and broccoli, parsley, and Parmesan cheese to shrimp mixture; toss gently to combine.
Serve immediately.