Ingredients

1/2 lb precooked, frozen shrimp

1/2 cup orzo

2 Tbsp olive oil

1 Tbsp unsalted butter

2-4 cloves of garlic, minced

2 Tbsp dry white wine (Sauvignon blanc is good)

1 cup chicken stock

Squeeze of lemon juice

1 tsp red pepper flakes

Herbs of choice (fresh or dried parsley, basil, oregano, or dried Italian herb blend)

Salt & freshly ground pepper to taste

Instructions

Quick-thaw shrimp by placing in cool water for about 5 minutes, then drain and pat dry with paper towels. It’s okay if the shrimp are not fully thawed.

While shrimp is quick-thawing, prep ingredients (mince garlic, slice lemon, prep chicken stock).

Toss shrimp together with 1 Tbsp olive oil, half the minced garlic, red pepper flakes, lemon juice, salt, and pepper. Let marinate while orzo is prepared.

Heat 1 Tbsp olive oil and remaining garlic in skillet over medium heat. Add butter until it begins to bubble, then add orzo and salt.

Stir often until orzo is toasty, about 2 minutes. Don’t let the garlic get too brown; adjust heat as needed.

Add wine, stirring until absorbed (about 1 minute). Stir in chicken stock, and simmer over low heat about 12 minutes. If using fresh herbs, wash and chop while orzo is simmering.

When orzo is al dente, place shrimp in a layer on top of orzo, cover and cook until shrimp is heated through, 2-3 minutes.

Sprinkle with herbs, drizzle with additional lemon juice, and add salt & pepper to taste. Serve immediately.