Who doesn’t like succulent shrimp bathed in a garlicky butter sauce? This quick and easy recipe, brightened by the addition of white wine and lemon, makes for a great weeknight dinner. Pair it with a mixed salad, steamed broccoli, crusty bread, and a crisp white wine like Spanish Albariño or Loire Valley Sauvignon Blanc.
Recipe adapted from The New York Times
Serves 4
Ingredients
1 lb large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/4 teaspoon red pepper flakes
Kosher salt and black pepper
4 to 6 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
⅓ cup dry white wine
1 & 1/2 cups boiling water, seafood stock, or chicken stock
3 tablespoons finely chopped parsley
1 tablespoon lemon juice
Instructions
1) In a medium bowl, stir shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper, and half of the garlic. Set aside to marinate. This step can be done up to 1 hour in advance.
2) Add butter and remaining olive oil to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 3 minutes. Add remaining garlic and sauté, stirring for another minute being careful that the garlic doesn’t burn. Carefully add the wine and stir, allowing it to bubble, until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 10 to 12 minutes, start checking at
This Article was originally published on The Wine Chef
