Stick of Butter Shrimp and Orzo

01Method

1. 1

   Set the oven to 350°F (180°C) to preheat.

2. 2

   Warm the oil in a large, deep ovenproof skillet over medium-high heat. Add the onion and sauté until it begins to soften, about 3 minutes. Stir in the garlic, season with a portion of the salt, and cook for another 2 minutes.

3. 3

   Add the orzo and stir until it is coated in the oil and lightly toasted, about 1 minute. Pour in the wine and let it cook off for 1 minute, then stir in the tomatoes and cream of mushroom soup. Rinse the tomato can with water and add that liquid to the pan. Season with a portion of the black pepper. Bring the mixture to a simmer, stirring frequently to prevent sticking, until the pasta just begins to soften, 5 to 7 minutes. Add the remaining black pepper and remove from heat.

4. 4

   Scatter two-thirds of the Parmesan over the top, then arrange the shrimp in a single even layer. Season with the remaining salt, additional pepper to taste, and the crushed red pepper. Distribute the butter pieces over the shrimp and drizzle with lemon juice. Cover the skillet tightly with foil.

5. 5

   Transfer to the preheated oven and bake until the orzo is fully tender and the shrimp are pink and opaque, 25 to 30 minutes.

6. 6

   Remove from the oven and stir everything together until the mixture turns creamy. Fold in the remaining Parmesan, garnish with parsley, and serve immediately.