Ingredients:
- 1 lb (450 g) Large Shrimp (16/20 count), peeled, deveined, tails removed
- 1 Tbsp (15 ml) Extra Virgin Olive Oil, divided
- 3 Tbsp (45 g) Unsalted Butter, divided and cold
- 1/2 tsp (2.5 ml) Smoked Paprika
- Fine Sea Salt & Black Pepper, to taste
- 1 large (80 g) Shallot, finely diced
- 4 cloves Garlic, minced
- 1 cup (180 g) Orzo Pasta, dry
- 1/2 cup (120 ml) Dry White Wine (Optional)
- 4 cups (950 ml) Low-Sodium Chicken or Vegetable Broth, warmed
- 1 tsp (5 ml) Lemon Zest
- 1/2 cup (60 g) Freshly Grated Parmesan Cheese, plus extra for serving
- 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped
- 1 Tbsp (15 ml) Lemon Juice
Instructions:
- Season the peeled shrimp with 1/2 Tbsp Olive Oil, salt, pepper, and smoked paprika. Heat 1 Tbsp butter and 1/2 Tbsp olive oil in the Dutch oven over medium-high heat until shimmering. Add the shrimp and cook for 1.5–2 minutes per side until pink and curled. Remove shrimp immediately using a slotted spoon and set aside, leaving the fond in the pot.
- Reduce heat to medium. Add the diced shallot and cook, stirring frequently, for 3–4 minutes until softened and translucent. Stir in the minced garlic for 1 minute until fragrant. Add the dry orzo pasta and stir constantly for 2 minutes to lightly toast the grains.
- Pour in the white wine (if using) and scrape the bottom of the pot to deglaze, simmering until the wine has nearly evaporated. Add the warmed broth, 1 cup at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next. Continue this process for 12–15 minutes until the orzo is al dente.
- Remove the pot from the heat. Stir vigorously in the diced cold butter, Parmesan cheese, and lemon zest until a creamy sauce forms. Adjust consistency with more warm broth if needed, and season generously with salt and pepper. Fold the reserved shrimp (and any juices) back into the orzo gently to heat through. Stir in the fresh lemon juice and chopped parsley, then serve immediately topped with extra Parmesan.