Ingredients

2 tbsp. unsalted butter, divided

1 lb. (26/30) large shrimp, peeled, deveined, tails removed

2 tsp. Old Bay seasoning

1 shallot, finely chopped

4 garlic cloves, finely chopped

Pinch of crushed red pepper flakes

1/2 c. dry white wine

3 c. low-sodium vegetable broth

8 oz. dried orzo

1/2 c. heavy cream

1 lemon, zested, plus 1 tbsp. fresh lemon juice

Kosher salt

1 tbsp. finely chopped fresh parsley

Instructions

Step 1: In a large stainless steel skillet over medium heat, melt 1 tablespoon of butter. Pat the shrimp dry and season all over with Old Bay seasoning. Arrange shrimp in a single layer in the skillet and cook for about 1 minute per side, turning halfway through, until translucent. Transfer the shrimp to a plate.

Step 2: In the same skillet over medium heat, melt the remaining tablespoon of butter. Add the chopped shallot and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the garlic and red pepper flakes, cooking and stirring until the garlic is fragrant, about 1 to 2 minutes more.

Step 3: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook and stir until the liquid is almost fully evaporated, about 1 to 2 minutes. Then stir in the vegetable broth and bring the mixture to a boil over high heat.

Step 4: Stir in the orzo and return to a boil. Reduce the heat to medium-low to maintain a simmer and cook, stirring frequently, until the orzo has absorbed most of the broth and is nearly cooked through, about 8 to 9 minutes.

Step 5: Add the heavy cream and cook, stirring often, until the mixture thickens slightly, about 2 to 3 minutes. Return the cooked shrimp and any accumulated juices to the skillet. Stir in the lemon zest and fresh lemon juice, then season with kosher salt to taste. Finish by sprinkling the dish with chopped parsley before serving.

Tips & Variations

For a richer flavor, substitute the vegetable broth with low-sodium chicken broth.

If you prefer less spice, omit or reduce the crushed red pepper flakes.

To add a fresh crunch, serve with a side of steamed asparagus or a green salad.

Use fresh shrimp for the best texture, but frozen shrimp thawed properly will also work well.

FAQs

Can I use other pasta instead of orzo?

Yes, but cooking times may vary. Consider using small pasta shapes like acini di pepe, couscous, or even small elbow macaroni for a similar texture.

What if I don’t have white wine?

You can substitute the white wine with an equal amount of additional vegetable broth and a splash of white wine vinegar or lemon juice to maintain acidity and flavor.