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1. Mince the garlic, zest the lemon then juice it, chop the parsley, and pat the shrimp very dry. Season the shrimp with half the salt, the black pepper and the chili flakes.
1 lb Large shrimp, peeled and deveined,
4 clove Garlic,
1 piece Lemon,
0.2 cup Fresh flat-leaf parsley,
0.2 tsp Chili flakes,
0.5 tsp Fine salt,
0.5 tsp Black pepper
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2. Heat the olive oil and 1 tablespoon of the butter in a large deep skillet over medium-high heat. Sear the shrimp in a single layer for 1 to 1.5 minutes per side until pink and just cooked through, then transfer to a plate.
1 lb Large shrimp, peeled and deveined,
1.0 tbsp Unsalted butter,
1 tbsp Extra virgin olive oil
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3. Reduce the heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant, then stir in the orzo and toast for 1 minute.
1.5 cup Dried orzo,
1.0 tbsp Unsalted butter,
4 clove Garlic
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4. Pour in the stock and add the remaining salt. Bring to a boil, then reduce to a steady simmer and cook for 8 to 10 minutes, stirring often, until the orzo is al dente and the liquid is mostly absorbed and creamy.
3 cup Chicken or vegetable stock,
0.5 tsp Fine salt
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5. Stir in the peas and cook for 1 minute until heated through. Remove from the heat and stir in the remaining butter, Parmigiano-Reggiano, lemon zest and most of the lemon juice until glossy.
1.0 tbsp Unsalted butter,
1 cup Frozen peas,
1 piece Lemon,
0.5 cup Parmigiano-Reggiano, finely grated
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6. Return the shrimp and any juices to the skillet and toss for 1 minute to warm through. Fold in the parsley, taste and adjust with the remaining lemon juice, salt and pepper, and serve immediately.
1 lb Large shrimp, peeled and deveined,
1 piece Lemon,
0.2 cup Fresh flat-leaf parsley,
1 tsp Fine salt,
0.5 tsp Black pepper
