One-Pan Garlic-Butter Shrimp with Orzo
Rather than cooking the pasta in water, this recipe uses sautéed shallots, white wine, butter, oil, and vegetable broth as the base for cooking the orzo. The shrimp is then coated with a mixture of garlic paste, lemon juice, and crushed red pepper, so there's no shortage of flavor.
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
Instructions
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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.
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