Nutrition

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 pounds medium shrimp (peeled and deveined)
• 1 clove garlic (minced)
• Kosher salt and freshly ground black pepper (to taste)
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 2 large shallots (diced)
• 2 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 3 cups chicken stock (or more, as needed)
• 1 cup orzo pasta
• Kosher salt and freshly ground black pepper (to taste)
• 1/3 cup freshly grated Parmesan
• 1/4 cup heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh dill

Instructions

1. 1 Melt butter in a Dutch oven over medium heat. Working in batches, add shrimp and garlic; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes.
2. 2 Stir in lemon zest and lemon juice; set aside and keep warm.
3. 3 Melt butter in the Dutch oven. Add garlic and shallots, and cook, stirring occasionally, until tender, about 3 minutes.
4. 4 Whisk in flour until lightly browned, about 1 minute.
5. 5 Stir in wine and chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
6. 6 Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. If the orzo is too thick, add more chicken stock as needed until desired consistency is reached.
7. 7 Stir in Parmesan, heavy cream, lemon juice, parsley and dill; season with salt and pepper, to taste. Return shrimp to the Dutch oven.
8. 8 Serve immediately.

Original Source

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