Everyone loves orzo. Everyone loves butter. Shrimp is amazing. So…let’s combine the three in this de-fucking-licious recipe! Keep in mind, while the title says ‘risotto’ it does not use rice, but rather pasta (orzo) so the cooking time is cut in half – with half the work! But twice the decadence!
Ingredients:
- 1/2 lb deveined / peeled shrimp
- 3 tbsp olive oil (the GOOD shit)
- 1/2 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 2 tsp garlic powder
- 3 tbsp unsalted butter
- 1 cup orzo
- 1/2 cup dry white wine
- 1 3/4 cup-2 cups vegetable broth
Steps:
- Rinse the shrimp
- In a medium bowl, mix together the shrimp, 1 tbsp olive oil, lemon juice, red pepper flakes, 1 tsp garlic powder, and S&P to taste and let sit to marinate for 10-15 minutes
- Add remaining olive oil and all of the butter into a wide rimmed pan on medium heat
- Once melted, add the orzo along with 1 tsp garlic powder and some salt to taste, until it starts to brown and the butter bubbles (just over a minute)
- Add the wine and cook down for one minute until it’s absorbed
- Stir in the vegetable stock, reduce the heat to low, cover, and allow to cook for about 12 minutes until the orzo is al dente
- Place the shrimp in a layer on top of the orzo and cover again, allowing to cook for 3 minutes until the shrimp is pink
- Remove from heat, stir, and allow to sit for 2 minutes before serving
- Season with S&P and serve hot!
Honey Badger's Kitchen 