One-Pan Garlic-Butter Shrimp with Orzo
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Ingredients
- 1/4 cup unsalted butter, divided
- 1/4 cup olive oil, divided
- 2 medium shallots, finely chopped (½ cup)
- 1/2 cup white wine
- 3 cups vegetable broth
- 1 1/2 cups uncooked orzo
- 1 1/2 teaspoons kosher salt, divided
- 6 medium garlic cloves, smashed
- 1 tablespoon grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons), divided, plus lemon wedges for serving
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 pound large peeled, deveined raw shrimp
- 2 tablespoons drained capers, roughly chopped
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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.
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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.
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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.
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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).
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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. Remove from heat. Uncover; sprinkle with capers, lemon zest, and remaining 2 tablespoons parsley. Serve immediately alongside lemon wedges.