Fustini's Oils and Vinegars
Garlic Shrimp and Orzo

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Garlic Shrimp and Orzo


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Garlic Shrimp and Orzo


  • 1 pound raw shrimp, peeled and deveined
  • 3 tablespoons Fustini's Garlic olive oil
  • 1 lemon, juiced and freshly zested
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • kosher salt and pepper
  • 1 cup orzo
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 ¼ cups chicken stock
  • 3 tablespoons chopped fresh parsley
  • lemon wedges, for spritzing


Adapted from howsweeteats.com


Step 1. 

In a large bowl, combine the shrimp with olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.  Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.

Step 2. 

Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.  Add the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.  Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

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