This looks like something you would eat at a fancy restaurant, but it is simple to make and it tastes amazing. The mild orzo, flavored with parmesan and fresh basil, is a wonderful a compliment to the marinated shrimp which is bursting with flavor.

Ingredients
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
1/4 teaspoon cayenne pepper (or more, if you like it spicy)
3 cloves garlic, pressed
1 tablespoon ketchup
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1-2 pounds large shrimp, peeled and deveined
2 tablespoons butter
1 cup uncooked orzo pasta
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1/3 cup grated parmesan cheese
2 tablespoon chopped fresh basil
1/2 cup chopped fresh spinach
Salt and pepper, to taste

In a medium bowl, whisk together the olive oil, parsley, lemon juice, cayenne pepper, garlic, ketchup, oregano, salt and black pepper. Add the shrimp and stir until they are well coated. Refrigerate for about 1 hour (I’ve heard that too much lemon juice can give shrimp a weird texture, so don’t let them sit in the marinade for too long).

About 25 minutes before you cook the shrimp, melt the butter in a skillet over medium-high heat. When the butter is melted, stir in the orzo and sauté until golden brown, stirring frequently.

Stir in the chicken stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the orzo is tender. Watch the skillet carefully, and add additional chicken broth if needed.

Mix in the parmesan cheese, basil, spinach, salt, and pepper. Stir until the spinach is wilted.

Heat another large skillet over medium-high heat. When the skillet is hot, add the shrimp to the skillet, along with about 1/2 cup of the marinade. Cook the shrimp, stirring frequently until pink and cooked through.

To serve, place a large spoonful of the orzo onto a plate, top with several shrimp, and drizzle some of the sauce from the skillet over the top.