Another of my favorite one-pot meals that’s quick, easy and delicious.

1/3 CUP OLIVE OIL
2 LEMONS – juice and zest
6-8 GARLIC CLOVES – divided and minced
CRUSHED RED PEPPER FLAKES – to taste
PINCH OF KOSHER SALT – or to taste
FRESHLY GROUD BLACK PEPPER – to taste
CHOPPED FRESH BASIL – to taste, optional
PINCH OF DRIED OREGANO – to taste, optional
2 LBS RAW SHRIMP – peeled, deveined
5-6 TBS BUTTER – unsalted, divided
1 ½ CUPS ORZO
3 1/2 CUPS CHICKEN STOCK
LEMON SLICES – for garnish

In a large bowl, whisk olive oil, lemon juice, lemon zest, 5 minced garlic cloves, crushed red pepper, salt, black pepper and any other desired seasonings. Add in the shrimp and stir to coat. Set aside.

Heat 3 tablespoons butter in a large skillet over medium heat, add in the orzo, stirring frequently until golden. Add in the remaining garlic and cook for an additional few second.

Slowly, while stirring, add in the chicken stock and bring to a slow boil. Reduce the heat to low cover the pot with a lid and allow to simmer for about 15 minutes or until the broth is absorbed (the orzo will not be fully cooked). Add the shrimp, lemon juice and zest, stir well to combine and continue cooking the orzo is completely cooked and the shrimp is pink. 

Stir in the remining tablespoons of butter, taste and adjust for seasonings.

GARNISH WITH PARSLEY AND LEMON SLICES TO SERVE.

BUON MANGIATI!