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Title: One Pan Shrimp Scampi With Orzo
Categories: Seafood, Shrimp, Citrus, Pasta, Wine, Chiles
Yield: 4 Servings

1 lb Large (U25) shrimp;
- peeled, deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest; plus:
1 tb Fresh lemon juice (1 lemon)
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Water, seafood stock, or
- chicken stock;
- boiling
3 tb Parsley; fine chopped

In a medium bowl, stir together the shrimp, 1 tb olive oil, lemon
zest, red-pepper flakes, 1/2 ts salt, 1/4 ts pepper, and half of
the garlic. Set aside to marinate. This step can be done up to
1 hour in advance.

To a medium skillet, add the butter, remaining olive oil, and
garlic, and heat over medium. When the butter starts to bubble, add
the orzo and 1/2 ts 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 the water
or stock, reduce heat to low, cover, and cook until the 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 is pink and cooked through, 2 to
4 minutes. Remove from heat and let sit, covered, 2 minutes.

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

Recipe by Ali Slagle

Recipe FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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