Shrimp Scampi With Orzo

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 A good one pot meal. This was delicious! I would add slightly less salt next time (although I might have used salted butter). It also made it VERY shrimpy which I thought was good. Also add more lemon - I think 2x3 times the amount. 


INGREDIENTS

Yield:4 servings
  • 1pound large shrimp, peeled and deveined
  • 3tablespoons extra-virgin olive oil
  • 1tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon) - use more
  • ½teaspoon red-pepper flakes
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4garlic cloves, minced
  • 2tablespoons unsalted butter
  • 1cup orzo
  • ⅓cup dry white wine
  • 2cups boiling water, seafood stock or chicken stock
  • 3tablespoons finely chopped parsley

PREPARATION

  1. Step 1

    In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

  2. Step 2

    Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 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 water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

  3. Step 3

    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, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

  4. Step 4

    Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Recipe originally from: https://cooking.nytimes.com/recipes/1020330-shrimp-scampi-with-orzo?q=shrimp 

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