Skillet Shrimp Scampi with Orzo and Tomatoes

 

2 T. unsalted butter

2 T. extra-virgin olive oil, plus more for serving

4 garlic cloves, finely grated or minced

12 C. dry white wine or stock

1 3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/8 tsp. crushed red pepper flakes, plus more for serving

1 pound large or extra-large shrimp, peeled and deveined

1 C. orzo

1 C. halved cherry tomatoes

1/2 C. chopped fresh parsley leaves and tender stems

1 lemon, halved

Flaky sea salt, for serving

 

In a large sauté pan or skillet, melt the butter with the oil over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, 1/2 tsp. of the kosher salt, the black pepper, and red pepper flakes, and bring to a simmer. Let the wine reduce by half, about 2 minutes. Add the shrimp and sauté until they just turn pink, 2 to 4 minutes, depending upon their size. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep it warm. Add 2 C. of water to the skillet and bring to a simmer. Stir in the orzo and 1 tsp. of the kosher salt. Cover the pan and let the orzo simmer over medium-low heat until it is just tender and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more water.  Return the shrimp to the pan, along with the tomatoes and the remaining 3/4 tsp. kosher salt and cook for 2 minutes. Stir in the parsley and then squeeze in the juice from half the lemon, gently tossing to combine. Cut the remaining lemon half into wedges for serving. Serve the orzo sprinkled with flaky sea salt and more red pepper flakes, if you like, and drizzled with a little oil, with the lemon wedges on the side