Lemon-Garlic Shrimp and Spinach Orzo

Pat 450 g peeled shrimp dry and toss with 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes.

Heat 1 tbsp extra-virgin olive oil in a large deep skillet over medium-high heat until it shimmers.

Sear the shrimp in a single layer for 60-90 seconds per side, just until pink and opaque. Transfer to a plate.

Reduce heat to medium and add 2 tbsp butter and 4 minced garlic cloves. Sweat for 30 seconds until fragrant but not browned.

Add 1½ cups orzo and toast for 1-2 minutes, stirring, until the grains smell nutty and turn pale gold.

Deglaze with the juice of 1 lemon, scraping up any golden bits, then pour in 3½ cups hot chicken stock. Bring to a gentle simmer.

Cook uncovered for 9-11 minutes, stirring often, until the orzo is al dente and the liquid has reduced to a creamy sauce.

Fold in 4 cups baby spinach a handful at a time until just wilted.

Return the shrimp along with any resting juices, add ½ cup grated parmesan and 2 tbsp chopped fresh parsley. Stir to emulsify into a glossy sauce.

Taste, adjust with more lemon juice or salt, and serve immediately with extra parmesan and cracked pepper.