One-Pan Garlic Lemon Butter Shrimp with Orzo

Recipe by: Catherine Pla

Yield: 4 servings

One-Pan Garlic Lemon Butter Shrimp with Orzo

A delicious one-pan orzo bowl; a quick dinner you’ll come back to again and again.

• 4 T unsalted butter, divided

• 3 T olive oil, divided

• 2 shallots or half a medium onion, finely chopped

• ½ c dry white wine

• 3 c chicken broth

• 1 ½ c orzo

• Zest from 1 lemon and juice from 2 lemons

• 6 cloves garlic, minced, grated, or pressed

• ⅛ t red pepper flakes

• 1 lb shrimp, peeled and deveined 

• 2 c power greens, kale, or baby spinach, chopped

• Kosher salt & freshly ground black pepper

• ¼ c chopped parsley, divided

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet. Add the shallots and cook, stirring occasionally, about 3 minutes until softened. Add wine and simmer for 2 minutes until reduced by half. 

Remove 2-3 tablespoons of the shallot mixture from the pan and place it in a medium bowl. Add remaining butter, oil, and about 1 teaspoon lemon zest, lemon juice, garlic, red pepper flakes, a pinch of salt and 2 tablespoons parsley to the mixture and stir. Add shrimp and stir to coat with the mixture. Refrigerate.

Add broth and orzo to the skillet orzo and increase heat to bring mixture to a boil. Then lower heat and simmer, covered, about 10 minutes until orzo has absorbed most of the broth.

Uncover pot. Add greens and stir to wilt. Nestle shrimp into the orzo, sprinkle with salt and pepper, and simmer for about 5 minutes until shrimp is pink and cooked through. 

Garnish with remaining parsley and lemon zest, and serve with lemon wedges.