Lemony Shrimp Orzo
Ingredients
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⅓ cup diced shallots
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2 tablespoons melted unsalted butter
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2 tablespoons extra-virgin olive oil
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2 teaspoons crushed garlic
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¼ cup white wine
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½ teaspoon salt
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1 cup orzo
Tools
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medium bowl
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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June Food Thermometer
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Roast cook mode using the button below.
June Oven
Prepare the vegetables
Combine the shallots, melted butter, oil, garlic, wine, and salt on the June Pan. Stir with spatula to evenly distribute the shallots and garlic.
⅓ cup diced shallots
¼ cup white wine
2 tablespoons melted unsalted butter
2 tablespoons extra-virgin olive oil
2 teaspoons crushed garlic
½ teaspoon salt
measuring cups
liquid measuring cup
measuring spoons
June Pan
spatula
Roast the vegetables
Place the vegetables on the middle shelf of the oven. Roast the vegetables 8 minutes, until the shallots and garlic are softened and beginning to brown, and most of the liquid has evaporated. June will notify you when the vegetables are ready.
Add the orzo and broth
When June notifies you, remove the pan from the oven and set on a cooling rack. Keep the oven hot using button below. Stir in the orzo, completely coating it in the butter. Add the chicken broth and salt and stir to combine, making sure the orzo is evenly distributed across the pan.
cooling rack
1 cup orzo
2 cups chicken broth
1 teaspoon salt
Cook the orzo
Place the pan on the middle shelf of the oven. Cook the orzo 20 minutes, until the pasta is tender and most of the liquid has been absorbed. June will notify you when the orzo is ready.
Make the garlic butter and toss the shrimp
To a medium bowl, add the melted butter, garlic, parsley, lemon zest, salt, pepper and red pepper flakes. Mix with a spatula until combined. Add the shrimp to the bowl and toss to coat the shrimp in the butter mixture. Set aside at room temperature until ready to use.
3 tablespoons melted unsalted butter
1½ teaspoons crushed garlic
1 tablespoon chopped parsley
2 teaspoons lemon zest
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes
1 lb jumbo shrimp
medium bowl
Add the lemon juice and stir
When June notifies you, remove the pan from the oven and set on a cooling rack or heatproof surface. Add the lemon juice to the orzo and stir to combine.
2 tablespoons lemon juice
Add the shrimp
Place the shrimp over the top of the orzo in a single layer, evenly spacing them as much as possible. Scrape any butter remaining in the bowl into the pan.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest part of the largest shrimp.
June Food Thermometer
Roast the shrimp
Place the pan on the middle shelf of the oven and plug the thermometer into the jack. Roast the shrimp until they are opaque and cooked through, about 4 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Plate and serve
With protected hands, unplug the thermometer from the jack. Remove the pan from the oven and set it on a cooling rack. Allow the shrimp to rest 3 minutes before serving, garnishing with parsley, if desired.
1 tablespoon chopped parsley
