Big Daddy's Shrimp Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with Emeril's seasoning, kosher salt, and black pepper until evenly coated.

Sear shrimp

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until pink and opaque and lightly browned. Remove shrimp to a plate and set aside (they will finish cooking when combined with sauce).

In the same skillet (wipe out if there are burnt bits, leave fond), add 1 tablespoon olive oil and heat over medium. Add the orzo and toast, stirring, for 1–2 minutes until slightly fragrant and a touch golden.

Carefully pour in 3 cups chicken broth, bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 8–10 minutes. Remove skillet from heat.

While the orzo simmers (or in a second pan if needed), heat a small drizzle of olive oil over medium heat. Add diced onion and cook, stirring, until softened and translucent, about 4–5 minutes.

Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Stir in diced tomatoes and cook 2–3 minutes until they begin to soften and release juices. If using cherry tomatoes, gently crush a few with the back of a spoon to create more sauce.

To the skillet with the cooked orzo, add the jarred Alfredo sauce, heavy cream, and grated Parmesan. Return to low heat and stir until sauce is smooth and warmed through, about 2–3 minutes. If the sauce is too thick, add up to 1/4 cup reserved chicken broth or water to reach a creamy consistency.

Stir the cooked onion, garlic, and tomato mixture into the sauced orzo until evenly combined.

Return the seared shrimp to the skillet, stir gently to combine with the orzo and sauce, and warm through for 1–2 minutes (do not overcook shrimp).

Remove from heat. Stir in lemon zest and the juice of half the lemon (reserve additional lemon wedges for serving if desired). Taste and adjust seasoning with extra salt, pepper, or Emeril's seasoning to taste.

Garnish with chopped fresh parsley and additional grated Parmesan. Serve immediately, portioned to the number of servings below.