INGREDIENTS 1 pound large shrimp, peeled and deveined 3 tablespoons extra-virgin olive oil tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon) ½ teaspoon red-pepper flakes Kosher salt (such as Diamond Crystal) and black pepper 4 garlic cloves, minced 2 tablespoons unsalted butter 1 cup orzo ⅓ cup dry white wine 2 cups boiling water, seafood stock or chicken stock 3 tablespoons finely chopped parsley
PREPARATION Step 1 In a medium bowl, stir together 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.) Step 2 Add butter, remaining olive oil and remaining garlic 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 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes. Step 3 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. Remove from heat and let sit, covered, 2 minutes. Step 4 Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
