2Tablespoonextra-virgin olive oil, plus more for serving
4clovesgarlic, minced
1/2cupdry white wine, or chicken stock or broth
1/2teaspoonKosher salt
1/8teaspoonred pepper flakes, plus more for serving
Freshly ground black pepper
1lb.raw large shrimp peeled deveined, frozen (no need to thaw)
2cupswater, or try half water and half chicken broth
1cupuncooked orzo
1/2teaspoonKosher salt
4cupsfresh baby spinach
1cupcherry tomatoes, halved
1/2teaspoon Kosher salt
1/2cupfresh parsley, chopped
1lemon, halved
For serving:
Flaky sea salt
lemon wedges, for drizzling
extra virgin olive oil, for drizzling
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Instructions
The salt additions in the recipe assume using wine and water. If you add broth in place of the wine and/or to replace part of the water, reduce the added salt, as the broth will likely be salted.
Heat butter and olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, about 1 minute (don't let it burn!). Add the wine, red pepper lakes, 1/2 teaspoon salt and pepper. Bring to a simmer over medium heat. Simmer, without stirring, until wine reduces by half, about 2 minutes. Add the frozen shrimp and cook about 2-3 minutes, depending on size, until they are just pink. Using a slotted spoon, transfer the shrimp to a bowl. Tent with foil to keep warm.
Add water to the remaining mixture in skillet. Bring to a simmer over medium heat. Stir in the orzo and another 1/2 teaspoon of salt. Reduce heat to medium-low, cover the skillet and simmer until orzo is just tender and most of the liquid is absorbed, about 12 to 15 minutes. Stir once or twice while the orzo is simmering and stir in the spinach after about 10 minutes of simmering. Add more water if the skillet looks dry. *Tip! If your skillet doesn't have a lid, use a large baking sheet placed on top of the skillet in place of a lid.
Once orzo is tender, remove the lid. Add the reserved shrimp and the cherry tomatoes. Add a final 1/2 teaspoon of salt and some freshly ground pepper. Cook, stirring occasionally, for 2 minutes, to soften the tomatoes a bit. Stir in the parsley, then squeeze juice from half a lemon into mixture. Stir to combine. Remove from heat. Cut remaining lemon half into wedges. Sprinkle mixture with flaky sea salt and additional crushed red pepper. Serve drizzled with additional olive oil, if desired and serve with lemon wedges to drizzle additional fresh lemon juice.
Notes
It may seem like you're putting a lot of salt into this dish, but if using just wine and water, there is no other salt in the dish. If you add chicken broth to the mix, either in place of the wine or as part of the water, reduce the added salt a bit, as the broth is salted to some extent. In any event, be sure to taste at the end of cooking and add additional salt if you think it's needed.