Skillet Shrimp Scampi

Skillet Shrimp Scampi

1. 1 pound large shrimp, peeled and deveined
2. 3 tablespoons extra-virgin olive oil
3. 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
4. ½ teaspoon red-pepper flakes
5. Kosher salt and black pepper
6. 4 garlic cloves, minced
7. 2 tablespoons unsalted butter
8. 1 cup orzo
9. ⅓ cup dry white wine
10. 2 cups boiling water, seafood stock, or chicken stock
11. 3 tablespoons finely chopped parsley
12. Fresh Parmesan cheese

1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic.
2. Set aside to marinate (this step can be done up to 1 hour in advance).
3. To a medium skillet, add the butter, the remaining olive oil and garlic, and heat over medium.
4. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
5. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
6. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 minutes.
7. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
8. Remove from heat and let sit, covered, 2 minutes.
9. Sprinkle with Parmesan cheese, parsley and lemon juice, season to taste with salt and pepper and serve immediately.

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