One Pot Garlic Butter Shrimp and Orzo

Steps

1. 1

   Melt 2 tbsp unsalted butter in a Dutch oven over medium heat.

2. 2

   Add 1½ lb medium shrimp and 1 clove garlic in batches and season with kosher salt and freshly ground black pepper. Stir now and then until the shrimp turn pink, 2 to 3 minutes.

   Start 2 min timer
3. 3

   Stir in 1 tbsp lemon zest and 1 tbsp freshly squeezed lemon juice. Move the shrimp to a plate and keep them warm.

4. 4

   Melt 2 tbsp unsalted butter in the same pot. Add 2 cloves garlic and 2 large shallots and cook about 3 minutes, stirring now and then, until soft.

   Start 3 min timer
5. 5

   Whisk in 2 tbsp all-purpose flour and cook about 1 minute, until lightly browned.

   Start 1 min timer
6. 6

   Pour in ⅓ cup dry white wine and 3 cups chicken stock, scraping up the browned bits from the bottom. Stir in 1 cup orzo pasta and season with kosher salt and freshly ground black pepper.

7. 7

   Bring to a boil, then lower the heat and simmer about 6 minutes, stirring now and then, until the orzo is cooked. If it gets too thick, splash in a little more stock.

   Start 6 min timer
8. 8

   Stir in ⅓ cup freshly grated Parmesan, ¼ cup heavy cream, 1 tbsp freshly squeezed lemon juice, 2 tbsp fresh parsley leaves and 2 tbsp fresh dill. Taste and add more salt and pepper if needed, then return the shrimp to the pot.

9. 9

   Serve right away.