one skillet lemon white wine shrimp and orzo
Easy, breezy, beautiful...orzo.
Ingredients
- 1 lb jumbo or colossal shrimp, peeled and deveined
- 2 tbsp butter
- 1 lemon, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, choped
- 1 1/2 cups dry orzo
- 1/2 cup dry white wine
- 2 1/2 cups vegetable broth, or water
- fresh basil and cracked black pepper, to serve
Instructions
- Pat the shrimp dry with paper towels. Season both sides generously with salt and pepper.
- Melt 1 tablespoon of the butter with 1 tablespoon olive oil in a large skillet over medium heat. Lay the shrimp in a single layer and cook 2 minutes per side until lightly golden and opaque. Move to a plate. Add in the lemon slices and cook 2 minutes per side until slightly charred. Set onto a second small plate or bowl. Or be a savage and put them on the same plate as the shrimp. I don't give a damn.
- Melt the second tablespoon of butter in the skillet and drizzle with a touch more olive oil if needed. Saute the onion until translucent, about 3-4 minutes. Stir in the garlic and oregano for 1 minute, then add the orzo. Toast for 2-3 minutes. Pour in the white wine and heat until slightly reduced, about 2 minutes longer.
- Add the broth or water and bring to a simmer. Cook uncovered for 10-12 minutes until the orzo is soft and most of the liquid is absorbed. Monitor the heat to ensure the liquid does not boil rapidly. Once the orzo is done, nestle the shrimp and lemons back in the skillet to warm through. Season to taste with salt and pepper.
- Serve warm with fresh basil and additional black pepper, as desired.