Instant Pot® Shrimp Scampi Orzo

Name: Instant Pot® Shrimp Scampi Orzo
Total time: 55
Yield: 4
Ingredients: 1 pound medium raw shrimp, peeled and deveined; ⅓ cup extra-virgin olive oil; 1 shallot, peeled and chopped; 2 cloves garlic, minced; 1 tablespoon lemon zest; 1 pinch red pepper flakes; salt and ground black pepper to taste; ½ lemon, juiced (Optional); 2 tablespoons unsalted butter; 1 ½ cups orzo; 2 cups shrimp stock; ¼ cup dry white wine; 1 tablespoon coarsely chopped parsley, or to taste (Optional); 4 lemon wedges (Optional)

Recipe by Bibi from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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1 pound medium raw shrimp, peeled and deveined
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⅓ cup extra-virgin olive oil
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1 shallot, peeled and chopped
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2 cloves garlic, minced
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1 tablespoon lemon zest
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1 pinch red pepper flakes
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salt and ground black pepper to taste

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½ lemon, juiced (Optional)
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2 tablespoons unsalted butter
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1 ½ cups orzo
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2 cups shrimp stock
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¼ cup dry white wine
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1 tablespoon coarsely chopped parsley, or to taste (Optional)
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4 lemon wedges (Optional)

Instructions

Place shrimp in a large bowl and set aside.
Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.