Garlic Shrimp and Orzo Skillet

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Ingredients for 56 servings

• 6.35 kg large shrimp, peeled and deveined
• 35 ml kosher salt
• 17 ml red pepper flakes
• 415 ml olive oil
• 415 ml unsalted butter
• 14 shallot, finely chopped
• 56 cloves garlic, thinly sliced
• 4.14 liters orzo
• 9.94 liters chicken broth
• 3.31 liters frozen peas
• 1.66 liters grated parmesan
• 14 lemon, zested and juiced
• 415 ml chopped parsley

1. Step 1 of 6

   Toss the shrimp with the salt and pepper flakes.

2. Step 2 of 6

   Heat the oil in the skillet over medium-high. Lay the shrimp in one layer and cook 1 minute per side, just until pink. Move them to a plate; they finish cooking later.

3. Step 3 of 6

   Lower the heat to medium and add the butter, shallot and garlic. Stir 1 minute, until fragrant but not browned.

4. Step 4 of 6

   Add the orzo and stir 2 minutes so it toasts lightly in the butter.

5. Step 5 of 6

   Pour in the broth, bring to a simmer, cover and cook 10 to 12 minutes, stirring twice, until the orzo is tender and most of the liquid is absorbed.

6. Step 6 of 6

   Stir in the peas, parmesan, lemon zest and juice. Return the shrimp and any juices, cover and leave off the heat 2 minutes. Top with parsley.