Ingredients:
1 lb. large shrimp, peeled and deveined, patted dry
- 3 Tbsp extra-virgin olive oil, divided
- 1 Tbsp fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/2 tsp red-pepper flakes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, peeled and minced, divided
- 2 Tbsp unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock, or chicken stock
- 3 tablespoons finely chopped parsley
Method
- In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
- Add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic to a medium skillet and heat over medium.
- When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2-4 minutes, adjusting the heat as necessary to prevent the garlic from burning.
- Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
- Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 14 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 4 to 8 minutes.
- Remove from the heat and let sit, covered, for 2 minutes.
- Sprinkle with the parsley and lemon juice, season to taste with salt and pepper and serve immediately.
