Shrimp Scampi with Orzo Recipe

(Originally from New York Times)

Recipe and Photo Sent by Sea Forager Member: Mychalleah Werner, “This shrimp is crazy good. “

Ingredients

1 pound large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

½ teaspoon red-pepper flakes

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, minced

2 tablespoons unsalted butter

1 cup orzo

⅓ cup dry white wine

2 cups boiling water, seafood stock, or chicken stock

2 tablespoons finely chopped parsley

Method

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.)

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.

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.