1 lb. large shrimp, peeled and deveined

3 tbl olive oil

1 tbl. Lemon zest from 1 lemon

1 tbl lemon juice from same lemon

½ tsp red pepper flakes

4 garlic cloves

2 tbl butter

1 cup orzo

⅓ cup dry white wine

2 cups boiling water

3 tbl fresh parsley

In a medium bowl, stir together shrimp, 1 tbl oil, lemon zest, red pepper flakes, ½ tsp salt, ¼ tsp pepper, red pepper flakes to taste and HALF the garlic, set aside to marinate (up to 1 hr)

Add butter, remaining olive oil and garlic to skillet (use one that has a lid) set over medium heat. When butter starts to bubble, add orzo and ½ tsp salt and cook, stirring often, until orzo is toasted, ~ 2 minutes, adjusting as necessary to prevent burning. Carefully add wine, stir until absorbed ~ 1 minute. Stir in water, reduce heat to low, cover and cook until orzo is al dente ~ 12 minutes.

Add shrimp in a sung, even layer on top of the orz, cover, and cook until all shrimp are pink and cooked through, 2 - 4 minutes. Remove from heat and let sit covered ~ 2 minutes.

Sprinkle with parsley and lemon juice. Serve immediately.