Ingredients
4 slices bacon, chopped
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 c. orzo
1/2 c. dry white wine
3 c. chicken stock
1 lb. large shrimp, peeled and deveined
1/3 c. freshly grated Parmesan
2 tbsp. freshly chopped basil
Juice and zest of 1 lemon
1/4 c. heavy cream
kosher salt
Freshly ground black pepper
Preparation
Step 1In a Dutch oven or heavy-bottomed medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate and reserve fat in the pan. Step 2Add onion to pan and cook until translucent and beginning to soften. Stir in garlic and cook until fragrant, about 30 seconds. Add orzo and toast for 2 minutes, stirring frequently to coat. Add wine and cook until almost absorbed, then slowly stir in chicken stock. Bring to a simmer, lower heat and cover. Cook for 5 minutes. Step 3Add shrimp and cook until pink and cooked through, 4 to 5 minutes. The liquid should be mostly absorbed and the orzo tender. Remove from heat, then stir in bacon, Parmesan, basil, lemon juice and zest, and heavy cream. Season with salt and pepper and serve.
