Shrimp Scampi with Orzo

YUM! Serve with a baguette or veggie side or salad.

INGREDIENTS

Yield:4 servings more like 3.5 hungry if there aren't big sides

• 1pound large shrimp, peeled and deveined
• 3tablespoons extra-virgin olive oil
• 1tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
• ½teaspoon red-pepper flakes use less - about half
• 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 didn't use

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?smid=ck-recipe-iOS-share