# One Pot Garlic Butter Shrimp and Orzo
By Andrew Rexroad. 4 servings. Prep 20 min, cook 20 min.
https://mise.how/one-pot-garlic-butter-shrimp-and-orzo

Shrimp and creamy orzo come together in a single Dutch oven. Lemon, Parmesan and fresh herbs keep the rich, velvety sauce bright.

## Ingredients
- 2 tbsp unsalted butter, for the shrimp
- 1½ lb medium shrimp, peeled and deveined
- 1 clove garlic, minced
- kosher salt and freshly ground black pepper, to taste
- 1 tbsp lemon zest
- 1 tbsp freshly squeezed lemon juice, for the shrimp
- 2 tbsp unsalted butter, for the orzo
- 2 cloves garlic, minced
- 2 large shallots, diced
- 2 tbsp all-purpose flour
- ⅓ 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
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 1 tbsp freshly squeezed lemon juice, for the orzo
- 2 tbsp fresh parsley leaves, chopped
- 2 tbsp fresh dill, chopped

## Steps
1. Melt 2 tbsp unsalted butter in a Dutch oven over medium heat.
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.
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. 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.
5. Whisk in 2 tbsp all-purpose flour and cook about 1 minute, until lightly browned.
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. 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.
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. Serve right away.

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