Super simple, but LOADED with flavor! This makes a really large batch, so it’s great for planned-overs. Serve with a side salad or change it up the next day with a little asparagus, artichokes, roasted peppers, or sun-dried tomatoes.
2 lbs peeled and deveined shrimp, thawed
1 lb orzo pasta
4 tbsp unsalted butter (+2 more, optional)
4 1/2 cups chicken broth
2 tbsp Angry Lemon Basil
2 cloves garlic, chopped
salt, to taste
1 tbsp cornstarch and 1/4 cup water (optional)
Toss shrimp with Angry Lemon Basil and chill for at least 10 minutes.
Melt butter in a deep 12” skillet. Add orzo and toss to coat pasta completely.
Toast pasta stirring frequently until golden brown. Butter should be golden brown as well. This step adds loads of flavor, so be brave and get it nice and toasty!
Remove shrimp from fridge and set aside. Add chicken broth and garlic. Cover and simmer 10 minutes.
Add shrimp. Cover and cook an additional 3 minutes, or until pink.
Adjust salt/seasoning level as desired. Thicken with cornstarch/water, if needed. Finish with additional butter, if desired.