Lemony Garlic Butter Shrimp Orzo

• servings: 4

Ingredients

4 garlic cloves

1 lemon

1½ pounds large (16 to 20 count) shrimp, peeled and deveined

Extra-virgin olive oil

Kosher salt

1 large shallot

2 tablespoons unsalted butter

½ teaspoon red pepper flakes, plus more for serving

3 cups low-sodium chicken stock, plus more as needed

1½ cups orzo

1 cup fresh basil leaves, plus more for serving

1½ cups fresh or frozen peas

½ cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Grate 2 of the garlic cloves into a large bowl. Zest the lemon and add half the zest to the bowl; reserve the rest for garnish and set the zested lemon aside. Add the shrimp, 1 tablespoon olive oil, and ¾ teaspoon salt. Set aside to marinate at room temperature for at least 10 minutes, or in the refrigerator for up to 12 hours.

2. Mince the shallot and remaining 2 garlic cloves.

3. Melt the butter in a 12-inch skillet over medium heat. Add the shallot, garlic, and red pepper flakes and cook, stirring often, until softened, about 4 minutes. Stir in the chicken stock and the orzo, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until much of the liquid has been absorbed, about 8 minutes.

4. Arrange the marinated shrimp in an even layer on top of the orzo. Cover and cook for about 5 minutes, until most of the shrimp are opaque, pink, and cooked through (but some might still be a bit translucent).

5. While the shrimp cooks, finely chop the basil.

6. Stir the peas (see Tip), Parm, and basil into the shrimp. Halve the zested lemon and squeeze in the juice. Cover and cook until the peas are warm and the Parm melts, 2 to 3 minutes. Add more stock if the skillet is beginning to look dry. The orzo should be a nice risotto-y consistency, but not too thick. Taste and adjust the seasoning.

7. Garnish with more basil, the reserved lemon zest, red pepper flakes, and Parm just before serving family-style.