Sautéed Shrimp With Orzo Recipes

ONE-PAN GARLIC-BUTTER SHRIMP WITH ORZO

Steps:

• Heat 2 tablespoons each of the butter and oil in a large, deep skillet over medium. Add shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by about half, about 2 minutes. Remove from heat.
• Transfer 3 tablespoons shallot mixture to a medium bowl; reserve remaining shallot mixture in skillet. Add remaining 2 tablespoons each butter and oil to shallot mixture in medium bowl, and whisk to combine. Set aside.
• Add broth to remaining shallot mixture in skillet, and bring to a boil over high. Stir in orzo and 1 teaspoon of the salt. Reduce to a simmer over medium-low. Cover and cook, undisturbed and without uncovering, 10 minutes.
• Meanwhile, finely chop garlic. Add remaining ½ teaspoon salt to garlic; using the flat side of a chef's knife, press and rub together to form a paste. Add garlic paste, lemon juice, crushed red pepper, and 2 tablespoons of the parsley to shallot mixture in medium bowl, and stir to combine. Add shrimp, and toss to fully coat (mixture will start to solidify because shrimp are cold).
• Uncover cooked orzo; spoon shrimp in a single layer over orzo. Spoon remaining shallot mixture in bowl over shrimp and orzo. Cover and cook over medium-low until shrimp are just opaque, about 4 minutes. Remove from heat. Uncover; sprinkle with capers, lemon zest, and remaining 2 tablespoons parsley. Serve immediately alongside lemon wedges.

SKILLET SHRIMP AND ORZO

Steps:

• Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
• Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

SAUTEED LEMON SHRIMP WITH ORZO

Steps:

• Bring a medium pot of salted water to a boil, add orzo, and cook until al dente (per package instructions). Drain and toss with 1 teaspoon of olive oil and salt and pepper to taste.
• While orzo is cooking, heat 2 tablespoons olive oil in a large saute pan, add garlic, and cook over low heat for 1 minute.
• Add shrimp, a pinch of salt and pepper, and 2 tablespoons finely chopped fresh Italian flat-leaf parsley, and cook for 3-4 minutes, until shrimp are opaque. Remove from pan and keep warm.
• Bring saute pan to high heat, add wine and lemon juice (to deglaze pan), and boil for 1 minute, or until liquid is reduced by half. (Note: if you double this sauce, it will take much longer to reduce to the right consistency, not just double the time.)
• Remove saute pan from heat, add remaining 2 tablespoons finely chopped Italian flat-leaf parsley, stir in butter, zest, adn capers, and check for seasonings.
• Put shrimp back into sauce and serve on a bed of orzo.

ONE-POT SHRIMP SCAMPI ORZO

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.