One-Pan Garlic Butter Shrimp with Orzo

Orzo with Shrimp
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup white wine
  • 3 cups seafood or vegetable broth
  • 1.5 cups uncooked orzo
  • 1.5 tsp salt
  • 6 garlic cloves finely chopped and smashed
  • 1 Tbsp grated lime zest
  • 4 Tbsp lime juice (approx. 2 limes)
  • 1/4 cup chopped fresh parsley
  • 1 pound raw shrimp (peeled and deveined)
  • 2 Tbsp drained capers (roughly chopped if desired)
  1. Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
  2. Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
  3. Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
  4. Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
  5. Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
  6. Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
  7. Uncover, sprinkle with capers, lime zest and remaining parsley.
  8. Serve immediately.