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Broccoli Shrimp Ricotta Cauli‑Orzo (Low‑Carb) Recipe
Easy broccoli shrimp ricotta with cauli‑orzo—low‑carb, quick skillet dinner.
Why this recipe works
This recipe is a quick, low‑carb skillet dish starring shrimp, broccoli, ricotta, and cauli‑orzo. It’s ideal for busy weeknights and anyone seeking a lighter pasta alternative.
- low carb shrimp pasta
- cauli‑orzo recipe
- shrimp ricotta skillet
- broccoli shrimp pasta
- high protein dinner
- gluten free pasta alternative
- quick weeknight dinner
- pasta substitute with cauliflower
Key takeaways
Low‑carb, short skillet dinner.
Bright citrus and Parmesan flavor.
Ready in about 30 minutes.
Recipe guide
This recipe is a quick, low‑carb skillet dish starring shrimp, broccoli, ricotta, and cauli‑orzo. It’s ideal for busy weeknights and anyone seeking a lighter pasta alternative.
A quick, low‑carb skillet dinner that tastes like restaurant shrimp.
- Low‑carb, short skillet dinner.
- Bright citrus and Parmesan flavor.
- Ready in about 30 minutes.
Ingredients (streamlined)
- 200 g cauliflower orzo (riced cauliflower or shirataki orzo as a low‑carb option) - 200 g shrimp, peeled and deveined - 150 g broccoli florets - 100 g ricotta cheese - 1 tbsp olive oil - 1 tbsp butter - 2 cloves garlic, minced - 1 tbsp lemon juice - 1 tsp lemon zest - 20 g grated Parmesan - 1/2 tsp crushed red pepper flakes (optional) - Salt and freshly ground black pepper to taste - 1 tbsp chopped fresh parsley
What you’ll do (method)
1) Sauté garlic in olive oil and butter until fragrant. 2) Add shrimp; cook 1–2 minutes per side until just opaque, then set aside. 3) Sauté broccoli 3–4 minutes until tender-crisp. 4) Stir in cauli‑orzo; cook 2–3 minutes until heated through. 5) Return shrimp; reduce heat. 6) Add ricotta, lemon juice/zest, Parmesan, red pepper, salt, and pepper; mix until creamy. 7) Finish with parsley and serve hot.
Tips for best results
- Use shrimp fresh or thawed; pat dry for better searing. - If cauli‑orzo clumps, rinse briefly and drain before adding. - Adjust lemon and pepper to taste; skip red pepper if avoiding heat.
Ingredients
- 200 g cauliflower orzo (riced cauliflower, or shirataki orzo as low-carb option)
- 200 g shrimp, peeled and deveined
- 150 g broccoli florets
- 100 g ricotta cheese
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 20 g grated Parmesan
- 1/2 tsp crushed red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Bring a skillet to medium heat and add olive oil and butter until melted.
- Season shrimp with salt and pepper.
- Add minced garlic to skillet and cook 30 seconds until fragrant.
- Add shrimp and cook 1–2 minutes per side until just opaque, then remove and set aside.
- Add broccoli to the skillet and sauté 3–4 minutes until bright and tender-crisp.
- Stir in cauliflower orzo and cook 2–3 minutes until heated through.
- Return shrimp to skillet and reduce heat to low.
- Add ricotta, lemon juice, lemon zest, Parmesan and red pepper flakes; stir until creamy and combined.
- Adjust seasoning with salt and pepper to taste.
- Finish with chopped parsley, toss gently, and serve immediately.
FAQs
Can I use regular pasta instead of cauli‑orzo?
Yes, substitute with your preferred pasta and adjust cook time accordingly.
Can I make this ahead?
Best served fresh, but you can prep the components and combine just before serving.
Is this dairy‑free?
Yes if you omit the ricotta or replace with dairy‑free cheese and adjust sauces.