Lemony Shrimp

Ingredients:

1 lb orzo

2-3 cups vegetable or chicken broth

olive oil

2 tbl butter

1 lg shallot, chopped

1 1/2 lb large raw shrimp, peeled and deveined

1/2 cup dry white wine

5 cups baby arugula

salt, pepper

cayenne

smoked paprika

For Vinaigrette:

1/3 cup olive oil

zest of 2 large lemons

juice of 2 large lemons

1/2 tsp salt

1/2 tsp pepper

1 tbl sugar

Instructions:

Make vinaigrette: mix all ingredients well and set aside
Put broth and about 3 quarts of water into a large sauce pan and bring to a boil; add orzo and cook 8 minutes. Drain liquid reserving about 1 cup of pasta water. Set orzo and reserve water aside.
After shrimp are cleaned and deveined, pat dry and season with smoked paprika and cayenne, salt and pepper.
Drizzle a little olive oil and 1 tbl butter into a large dutch oven, when hot, add shrimp and cook until curled and pink. Set aside.
In the same pan, add another tbl of butter and scallions and cook until translucent. Add wine and scrape bit off the bottom of the pan.
Add shrimp, orzo, arugula and vinaigrette. Warm through. Add some of the reserved pasta water if you need more moisture.
Taste for seasoning and serve hot.