Ingredients
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1 pound large shrimp, peeled and deveined
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4 tablespoons extra-virgin olive oil
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zest of one lemon, plus squirt of lemon juice
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½ teaspoon red-pepper flakes
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4 garlic cloves, minced
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1 small shallot, peeled and finely chopped
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2 tablespoons unsalted butter
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1 1/2 cup orzo
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1/2 cup white dry wine
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3 cups chicken stock
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2 cups fresh spinach leaves
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salt and pepper
Directions
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1
Done
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10 minutes to one hour beforeIn a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.) |
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2
Done
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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 1/2 teaspoon salt and stir until lightly orzo is well coated. |
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3
Done
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Add the wine and stir until absorbed, about 1 minute. |
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4
Done
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Stir in chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 8 minutes. |
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5
Done
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Add the shrimp in an even layer on top pushing down into the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. |
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6
Done
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Remove from heat, and add the spinach, toss around with a fork, cover and let sit for 2-3 minutes until spinach is wilted. |
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7
Done
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Add a few squirts of lemon juice, season with salt and pepper to taste, and serve immediately. |
