Lemon-Garlic Shrimp over Toasted Orzo

1. Marinate Shrimp

Combine the shrimp with one tablespoon of olive oil, lemon zest, red-pepper flakes, half of the minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a medium bowl. Let it sit for up to an hour to let the flavors meld, or use immediately if in a rush.

2. Toast Orzo

In a medium skillet, melt the butter with the remaining olive oil over medium heat. Add the rest of the minced garlic, and cook until fragrant, about 30 seconds. Stir in the orzo and 0.5 teaspoon of salt, and keep stirring until the orzo turns golden brown, about 2 minutes.

3. Add Wine and Stock

Pour in the white wine, and stir continuously for about a minute, allowing the alcohol to evaporate. Then, add the boiling seafood stock. Stir everything together, reduce the heat to low, and cover the skillet. Let the orzo cook for about 12 minutes until it's tender and has absorbed most of the liquid.

4. Cook Shrimp

Once the orzo is nearly done, place the marinated shrimp on top of the orzo in a single layer. Cover the skillet again and cook for 2 to 4 minutes, or until the shrimp are opaque and pink. Remove the skillet from the heat and let it sit, covered, for another couple of minutes.

5. Finish and Serve

Sprinkle the dish with the chopped parsley and a tablespoon of fresh lemon juice. Season with extra salt and pepper to taste. Serve immediately.