One-Pan Garlic-Butter Shrimp with Orzo
Source: adapted fromSouthern Living
For Orzo:
2 T unsalted butter
2 T olive oil
2 medium shallots, finely chopped (1/2 cup)
1/2 cup white wine
3 cups chicken or shrimp broth
1 1/2 cups uncooked orzo
1 tsp kosher salt
For Shrimp:
2 T unsalted butter
2 T olive oil
4 medium garlic cloves, smashed
1/2 tsp kosher salt
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
1 pound large peeled, deveined raw shrimp
opt: 2 T chopped fresh parsley for garnish
Heat the first 2 T butter and 2 T oil in a large, deep skillet over medium. Add shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by about half, about 2 minutes. Remove from heat.
Shrimp Marinade:
Transfer 3 T cooked shallot mixture to a bowl; reserve remaining shallot mixture in skillet. Add remaining 2 T butter and 2 T oil to shallot mixture in bowl, and whisk to combine.
Finely chop garlic. Add remaining 1/2 teaspoon salt to garlic; using the flat side of a chef's knife, press and rub together to form a paste. Add garlic paste, lemon juice and crushed red pepper to shallot mixture in bowl, and stir to combine. Add shrimp, and toss to fully coat (mixture will start to solidify because shrimp are cold). Set aside.
Add broth to remaining shallot mixture in skillet, and bring to a boil over high. Stir in orzo and 1 teaspoon of the salt. Reduce to a simmer over medium-low. Cover and cook, undisturbed and without uncovering, 10 minutes.
Uncover cooked orzo; spoon shrimp in a single layer over orzo. Spoon remaining shallot mixture from bowl over shrimp and orzo. Cover and cook over medium-low until shrimp are just opaque, about 4 minutes. Remove from heat.
If desired, sprinkle with parsley and serve alongside lemon wedges.
4 servings