Shrimp Piccata with Orzo

Ingredients 

• 1/2 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 lemon, zest and juice, divided

• 1 garlic clove, minced

• 1/2 teaspoon kosher salt

• Black pepper, to taste

• 2 tablespoons butter, divided

• 1/4 cup minced shallot

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/4 cup dry white wine or broth with a splash of vinegar

• 3/4 cup dry orzo pasta

• 1 cup water or broth

• 1 tablespoon capers, drained

• 2 tablespoons chopped fresh parsley

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Directions

1. Toss shrimp with olive oil, lemon zest, garlic, salt, and pepper. Set aside.

2. Heat 1 Tbsp. butter in a skillet over medium. Cook shrimp until opaque, about 2 minutes per side. Transfer to a plate.

3. Add remaining 1 Tbsp. butter to the skillet. Sauté shallots and chili flakes for 1–2 minutes.

4. Stir in orzo and toast for 1 minute. Add wine (or broth + vinegar) and simmer for 1–2 minutes.

5. Pour in water or broth, capers, and a pinch of salt. Simmer, stirring occasionally, until orzo is tender and liquid is absorbed, about 8–10 minutes.

6. Stir shrimp back into the pan with lemon juice and half the parsley.

7. Garnish with remaining parsley and extra lemon juice. Serve immediately.

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