Lemon-Tarragon Shrimp Scampi with Orzo

Ingredients

1/4 cup unsalted butter
2 tablespoons extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1/2 cup (4 ounces) dry white wine (such as Sauvignon Blanc)  
1 teaspoon kosher salt
1 teaspoon grated lemon zest plus 1/4 cupfresh lemon juice (about 2 mediumlemons), divided
1 pound jumbo (16/20) peeled and deveined raw shrimp, tail-on
8 ounces orzo (about 1 1/3 cups)
2 cups chicken stock
1 cup water
​1/4 cup finely chopped fresh parsley
​Huge handful of arugula or spinach (optional)
1 tablespoon chopped fresh tarragon, divided, plus more for garnish

Directions

1. Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes.
2. Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time. Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean.
   Do not overcook the shrimp. They will continue to cook after you have removed them from the skillet.
3. Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high. Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes. Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon. Add in arugula or spinach if using. Stir orzo mixture using a fork until evenly combined.
4. Stir remaining 2 tablespoons lemon juice and remaining 2 teaspoons tarragon into reserved shrimp mixture. Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes. Uncover and garnish with additional chopped tarragon; serve immediately.
   
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