Skillet Shrimp Destin with Orzo Recipe

• temps total: 35 minutes

Ingrédients

1 bunch scallions

12 ounces medium-size peeled, deveined raw shrimp

2 teaspoons lemon zest (from 1 lemon)

1 1/2 teaspoons kosher salt, divided

2 tablespoons olive oil

3 garlic cloves, minced (about 1 Tbsp.)

2 cups uncooked orzo (1 lb.)

2/3 cup (5 1/3 oz.) dry white wine

3 1/2 cups vegetable stock

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

Instructions

Slice dark green scallion tops to equal 1/4 cup; slice light green and white bottoms to equal 1/2 cup. Set aside, keeping scallion parts separate. (Reserve the remaining scallions for another use.) Toss together shrimp, lemon zest, and 1/2 teaspoon of the kosher salt in a large bowl.

Heat oil in a large, deep skillet over medium. Add garlic and scallion bottoms. Cook, stirring often, until translucent, 3 minutes. Add orzo; cook, stirring often, until lightly toasted, 2 minutes. Stir in wine. Cook, stirring constantly, 1 minute. Add stock and remaining 1 teaspoon salt; bring to a simmer over medium-high.

Cover and reduce heat to low. Cook, undisturbed, until orzo is tender, about 12 minutes, adding shrimp during final 3 minutes of cook time. Remove pan from heat. Sprinkle evenly with scallion tops, parsley, and dill.