One-Pan Garlic-Butter Shrimp With Orzo

 


One-Pan Garlic-Butter Shrimp With Orzo

Ingredients

1/4 cup unsalted butter, divided

1/4 cup olive oil, divided

2 medium shallots, finely chopped (1/2 cup)

1/2 cup white wine

3 cups vegetable broth

1 1/2 cups uncooked orzo 

1 1/2 tsp. kosher salt, divided

6 medium garlic cloves, smashed

1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 2 lemons), divided, plus lemon wedges for serving

1/4 tsp. crushed red pepper

1/4 cup chopped fresh flat-leaf parsley, divided

1 lb. large peeled, deveined raw shrimp

2 Tbsp. drained capers, roughly chopped

Directions

Cook shallots:

Heat 2 tablespoons each of the butter and 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.

Make butter-shallot mixture:

Transfer 3 tablespoons shallot mixture to a medium bowl; reserve remaining shallot mixture in skillet. Add remaining 2 tablespoons each butter and oil to shallot mixture in medium bowl, and whisk to combine. Set aside.

Cook orzo:

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.

Make shrimp marinade:

Meanwhile, finely chop garlic. Add remaining ½ 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, crushed red pepper, and 2 tablespoons of the parsley to shallot mixture in medium bowl, and stir to combine. Add shrimp, and toss to fully coat (mixture will start to solidify because shrimp are cold).

Cook shrimp:

Uncover cooked orzo; spoon shrimp in a single layer over orzo. Spoon remaining shallot mixture in bowl over shrimp and orzo. Cover and cook over medium-low until shrimp are just opaque, about 4 minutes.

Garnish and serve:

Remove from heat. Uncover; sprinkle with capers, lemon zest, and remaining 2 tablespoons parsley. Serve immediately alongside lemon wedges.

 

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