Shrimp scampi with orzo

#dishes/main #scalable #active-time/30-to-60mins #prep-ahead
NYT cooking (from Bonnie and Mom)
Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• zest and juice of one lemon (about 1 tbsp each)
• 1/2 tsp red pepper flakes
• Kosher salt and black pepper
• 4 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 cup orzo
• 1/3 cup dry white wine
• 2 cups boiling water, seafood stock or chicken stock
• 3 tbsp finely chopped parsley or basil

Instructions

1. In a medium bowl, stir together shrimp, 1 tbsp olive oil, lemon zest, red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper, and half the garlic. Set aside to marinate (can be done up to 1 hour in advance).
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 1/2 tsp 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. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp are pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, for 2 minutes.
4. Stir in parsley (or basil) and lemon juice before serving. Garnish with grated Parmesan if desired.

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