Shrimp Skewers with Garlicky Parmesan Orzo
Servings 4
Equipment
- Large saucepan
- Grill Pan or Grill
- Wooden Skewers
Ingredients
Shrimp Skewers:
- 1 tbsp olive oil
- 1-2 cloves of garlic minced
- Zest from 1 lemon
- 1 lb of shrimp deveined and tails removed
- Sea salt and freshly cracked pepper to taste
- Crushed Red pepper flakes
Garlicky Parmesan Orzo:
- 1 cup of dried orzo cooked per instructions, drained, reserving ¼ cup of cooking water
- 2 tbsp butter
- 2 cloves of garlic minced
- Dash of crushed red pepper flakes
- Lemon juice to taste
- ¼ cup of Parmesan finely grated
- 2 tbsp fresh parsley chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Marinate the shrimp by placing the olive oil, minced garlic, and zest in a zip-lock bag along with the shrimp. Toss to coat evenly, then seal and refrigerate for at least 1 hour.
- Remove the shrimp from the bag and skewer them on wooden skewers.
- Place on a plate and season both sides with sea salt, freshly cracked pepper, and crushed red pepper, to taste.
- Prepare the orzo in a large saucepan of well-salted water to al dente according to the package instructions. Drain, reserving ¼ cup of the cooking water.
- In the same large saucepan, add the butter over medium heat. Add the garlic and crushed red pepper flakes, then cook, stirring constantly, for 30 seconds.
- Add the drained orzo to the pot and stir until evenly coated. Add the lemon juice, Parmesan, and fresh parsley, then season with sea salt and freshly cracked pepper, to taste. Add reserved pasta water as needed. Stir until mixed well. Taste and re-season with cheese, lemon, or seasonings if needed.
- Cook the shrimp by heating a grill pan over medium heat. Coat the pan with olive oil cooking spray.
- Add the shrimp skewers to the hot grill pan and cook for 2-3 minutes on each side, or until pink and cooked through. Don't overcook.
- To serve, spoon some of the orzo into a bowl, then top with one to two skewers.
- Serve immediately. Enjoy.