Shrimp Scampi with Orzo

Linda Xiao for The New York Times. Food Stylist: Monica Pierini

from The New York Times 

submitted by Jan Chernoff 

preparation time: 25 minutes 

serves 4 servings 

 

1 pound large shrimp, peeled and deveined 

3 tablespoons extra virgin olive oil, divided 

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

½ teaspoon red-pepper flakes 

Kosher salt and black pepper 

4 garlic cloves, minced, divided 

2 tablespoons unsalted butter 

1 cup orzo 

½ cup dry white wine 

2 cups boiling water, seafood stock or chicken stock 

3 tablespoons finely chopped parsley 

 

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

 

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. 

 

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, 2 minutes. 

 

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