Karina Sharma
Flour, ginger, cinnamon, cloves, baking soda, salt, butter, sugar, eggs, molasses, vanilla, water, sour cream; glaze: sugar, milk, butter.
In a pot, bring salted water to a boil. Cook orzo for 8-10 minutes until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high. Add shrimp, season with salt & pepper, and cook until pink, about 2 minutes per side.
Add garlic and cook for 30 seconds. Pour in white wine and chicken broth, scraping up any brown bits.
Add the cooked orzo and shrimp back into the skillet. Toss everything to coat in the creamy sauce.
Top with chopped parsley and more lemon zest. Serve hot and enjoy! Perfect for your Christmas Eve dinner.