One-Pan Lemon Garlic Shrimp Orzo with Spinach and Feta

Pat 1 lb (450 g) shrimp very dry and season with salt, pepper, and a pinch of red pepper flakes.

Heat 2 tbsp extra-virgin olive oil in a deep skillet over medium-high until shimmering, then sear the shrimp 60 seconds per side until just pink and curled; remove to a plate.

Lower the heat to medium, add 1 tbsp butter and the diced shallot, and sweat for 2 minutes until translucent.

Add 4 minced garlic cloves and stir for 30 seconds until fragrant but not coloured.

Pour in 1.5 cups orzo (280 g) and toast for 2 minutes, stirring constantly, until the grains smell nutty and turn pale gold.

Deglaze with 1/2 cup dry white wine, scraping the pan, and simmer until nearly evaporated.

Add 3 cups warm chicken stock and the lemon zest; simmer uncovered for 9-11 minutes, stirring often, until the orzo is al dente and the sauce is creamy.

Fold in 4 cups baby spinach and let it wilt for 1 minute, then return the shrimp to the pan with any resting juices.

Off the heat, stir in the lemon juice, chopped dill, and half the feta; taste and adjust salt.

Serve immediately, showered with the remaining feta, extra dill, and a drizzle of olive oil.