Directions

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

2.  In a medium skillet, add the butter, the remaining olive oil and garlic, and heat over medium. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 minutes.

3.  Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2-4 minutes. Remove from heat and let sit, covered, 2 minutes.

4.  Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.