Who doesn’t like succulent shrimp bathed in a garlicky butter sauce? This quick and easy recipe, brightened by the addition of white wine and lemon, makes for a great weeknight dinner. Pair it with a mixed salad, steamed broccoli, crusty bread, and a crisp white wine like Spanish Albariño or Loire Valley Sauvignon Blanc.

Recipe adapted from The New York Times

Serves 4

Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon lemon zest

1/4 teaspoon red pepper flakes

Kosher salt and black pepper

4 to 6 garlic cloves, minced

2 tablespoons unsalted butter

1 cup orzo

⅓ cup dry white wine

1 & 1/2 cups boiling water, seafood stock, or chicken stock

3 tablespoons finely chopped parsley

1 tablespoon lemon juice

Instructions

1) In a medium bowl, stir shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper, and half of the garlic. Set aside to marinate. This step can be done up to 1 hour in advance.

2) Add butter and remaining olive oil to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 3 minutes. Add remaining garlic and sauté, stirring for another minute being careful that the garlic doesn’t burn. Carefully add the wine and stir, allowing it to bubble, until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 10 to 12 minutes, start checking at about 8 minutes.

3) Add the shrimp onto the top layer of the orzo. Cover, and cook until all the shrimp is pink and cooked through about 2 to 3 minutes. Remove from heat and let sit, covered, 2 minutes. Sprinkle with parsley and lemon juice and season with salt and pepper to taste. Serve immediately.