Shrimp Scampi with Orzo and Arugula

• 1 pound raw thawed deveined shrimp - cut tails off

• 3 tablespoons extra virgin olive oil

• 1 tablespoon lemon zest

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon + 3/8 teaspoon sea salt

• 1/4 teaspoon pepper

• 4 cloves minced garlic, divided

• 2 tablespoons unsalted butter

• 1 cup uncooked orzo pasta

• 1/3 cup good quality Pinot Grigio

• 1 1/2 cups chicken stock

• 1 cup halved cherry tomatoes

• 4 cups fresh arugula

• little squeeze of lemon juice

• fresh minced parsley for garnish

• fresh grated pecorino romano cheese for garnish

In a large gallon bag combine 1 tablespoon olive oil with lemon zest, 1 tablespoon lemon juice, 2 cloves minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp, seal bag and marinate shrimp one to two hours.

In large nonstick saucepan over medium heat melt butter with 2 tablespoons oil. Once shimmering add orzo and 3/8 teaspoon salt.

Toast orzo in butter and oil for 4 minutes.

Add 2 cloves minced garlic and continue to cook for an additional couple of minutes.

Carefully pour wine in and let wine absorb into the orzo for one minute.

Pour stock in and reduce to a low simmer over medium low heat and cover saucepan. Cook for 10 minutes.

In a single layer add shrimp to top of orzo and cover saucepan. Cook 4 minutes. Uncover saucepan and stir in tomatoes.

Cover and flip shrimps. Cook 2 minutes more.

Uncover and add arugula and a little drizzle of fresh lemon juice and cook 2 minutes more but this time off of heat. And covered again.

Garnish each bowl with fresh cheese and parsley.