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Ingredients
- 2 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled, deveined and patted dry
- 2 tsp Old Bay seasoning
- 1 shallot, finely chopped
- 4 cloves garlic, minced
red pepper flakes a pinch
½ cup dry white wine- 3 cups low-sodium vegetable broth
- 8 oz orzo
½ cup heavy cream- 1 lemon, zested
1 tbsp lemon juice
kosher salt- 1 tbsp chopped fresh parsley
Instructions
- Melt 1 tablespoon butter over medium in a large skillet. Season shrimp with Old Bay and sear in one layer about 1 minute per side. Transfer to a plate.
- Melt the remaining butter and soften the shallot for 2 to 3 minutes. Add garlic and pepper flakes for 1 to 2 minutes. Deglaze with wine and cook until almost dry.
- Add broth and bring to a boil. Stir in orzo, reduce to a simmer and stir frequently for 8 to 10 minutes, until the broth is mostly absorbed.
- Add the cream and cook 2 to 3 minutes. Return shrimp and any juices for about 2 minutes, until pink and cooked through. Stir in lemon zest and juice and season to taste.
Notes
Stir frequently once the orzo goes into the skillet.
Adapted from Brooke Caison, Delish.
