Large shrimp marinated in lemon and garlic, then cooked atop toasted orzo simmered in white wine and stock.
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| prepPeel and devein shrimp | |||||
| 450 g large shrimp, peeled and deveined | Marinate shrimp 1 hour or up to advance | Top with shrimp, cover & cook 2–4 min | Rest covered 2 min, finish with parsley & lemon | ||
| 1 tablespoon extra-virgin olive oil (for the marinade) | |||||
| 1 tablespoon lemon zest | |||||
| ½ teaspoon red-pepper flakes | |||||
| ½ teaspoon kosher salt (such as Diamond Crystal) | |||||
| ¼ teaspoon black pepper | |||||
| 2 garlic cloves, minced (for the marinade) | |||||
| 2 tablespoons unsalted butter | Toast orzo in butter & garlic, 2 min | Add wine, stir until absorbed, 1 min | Add stock, cover & simmer 12 min | ||
| 2 tablespoons extra-virgin olive oil (for the skillet) | |||||
| 2 garlic cloves, minced (for the skillet) | |||||
| 200 g orzo | |||||
| 80 ml dry white wine | |||||
| 480 ml boiling water, seafood stock or chicken stock | |||||
| 3 tablespoons finely chopped parsley | |||||
| 1 tablespoon lemon juice | |||||
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