One-Pan Garlic Butter Shrimp with Orzo

Ingredients:

¼ cup unsalted butter, divided into two

¼ cup olive oil, divided into two

2 medium shallots, finely chopped (should equal ½ cup)

½ cup white wine – I used a good Pinot Grigio

3 cups of vegetable broth

1 ½ cups uncooked orzo

1 ½ teaspoon of kosher salt, divided

6 medium garlic closes – smashed to form a paste

1 tablespoon grated lemon zest, plus 2 tablespoons fresh lemon juice (from 2 lemons), divided, plus lemon wedges for serving if you desire

¼ teaspoon crushed red pepper

¼ cup chopped fresh flat-leaf parsley, divided

1 pound large peeled, deveined raw shrimp

2 tablespoon drained capers, whole or chopped (your choice)

Directions:

Heat 2 tablespoons of both the butter and oil in a large and deep skillet over medium heat.  Add shallots.  Cook, stirring occasionally, until softened or about 3 minutes.  Add the wine and continue cooking while stirring occasionally until the liquid is reduced by about half, or about 2 minutes.  Remove from heat.

Transfer 3 tablespoons of the shallot mixture into a medium bowl; reserve the remaining shallot mixture in the skillet.  Add the remaining 2 tablespoons each of butter and oil to this medium bowl with the shallot mixture and whisk vigorously to combine.  Set this aside.

Add broth to remaining shallot mixture in skillet, and bring to a boil over high heat.  Once boiling, stir in the orzo and add 1 teaspoon of salt.  Reduce to a simmer over medium-low heat and cover and cook undisturbed and without uncovering for 10 minutes.

Meanwhile, finely chop garlic.  Add remaining ½ teaspoon of salt to garlic while using the flat side of your knife blade, press and rub together to form a paste.  Add this garlic paste with the lemon juice, crushed red pepper, and 2 tablespoons of the parsley to the shallot mixture in the medium bowl and stir to combine. 

Add the shrimp and toss to fully coat (mixture may start to solidify because shrimp are cold – this is okay).

Uncover the cooked orzo then spoon in the shrimp in a single layer over the orzo.  Spoon the remaining shallot mixture in a bowl over shrimp and orzo.  Cover and cook this over medium-low heat until the shrimp are just opaque or about 4 minutes.  Remove the skillet from the heat.  Uncover and sprinkle with capers, le on zest, and the remaining 2 tablespoons of parsley.   Serve immediately with lemon wedges.

ENJOY!