Tell me you're not on the hunt for an easy date night meal, and I'll tell you you're lying. Even if your date is yourself, we are all looking for delicious meals that feel fancy but take, like, zero time and effort, amiright?
Enter this One-Pot Shrimp Orzotto. It's got all the vibes of a creamy risotto with a fun and unique depth of flavor from my Avalon Bay Seasoning but requires less than half of the cook time and a fraction of the babysitting. Plus, clean up is a breeze. Date night, done.
Let's get cooking, shall we?
One-Pot Shrimp Orzotto
Serves 2 generously
1 pound large shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
1 tablespoon minced preserved lemon peel (or the zest of 1 lemon plus 1 tablespoon lemon juice)
1 teaspoon Avalon Bay Seasoning
6-8 garlic cloves, minced
Half a medium yellow onion, minced
2 tablespoons unsalted butter
1 cup orzo pasta
1/3 cup dry white wine
2 cups boiling water
Freshly grated parmesan cheese, for serving
In a medium bowl, combine shrimp, 1 tablespoon of the olive oil, the lemon, half of the Avalon Bay Seasoning, and half of the minced garlic. Stir to coat and set aside.
In a medium skillet or dutch oven over medium heat, add the butter and remaining olive oil and allow the butter to melt. Add the remaining garlic, the minced onion, the orzo, the remaining Avalon Bay Seasoning, and a generous pinch (about 1/2 teaspoon) of kosher salt and cook, stirring frequently, until the orzo is lightly toasted and the onion is translucent. Add the white wine and stir until it is absorbed by the pasta, and then stir in the boiling water. Reduce the heat to a simmer and cover. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Season to taste with salt.
Nestle the shrimp into the orzo in a single layer. Cover, and cook until the shrimp is pink and cooked through.
Serve immediately along with freshly grated parm and the remainder of the bottle of white wine you used in the dish.
Date night, done.