In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Set aside to marinate the shrimp which can be done up to one hour in advance.
In a medium skillet add the butter, the remaining 2 tablespoons olive oil, shallot, and the remaining garlic. Heat over medium. When the butter starts to bubble add the orzo and 1/2 teaspoon salt. Cook, stirring often until the orzo is toasted , about 2 minutes. Carefully add the wine and stir until absorbed. Stir in the stock. Reduce heat to low, cover and cook until the orzo is al dente, about 12 minutes.
Add the shrimp in a snug even layer on top of the orzo, cover and cook until all the shrimp are pink and cooked through, 2-4 minutes. Remove from the heat and let sit, covered 2 minutes.
Sprinkle with parsley and lemon juice. Season to taste with salt and pepper. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 229.6mg||71 %|
|Sodium 225.3mg||8 %|
|Potassium 382.6mg||10 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 35.8g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 399
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